BREAKFAST, FOR TWO OR JUST FOR YOU, Scones Fall, For Two, Oats, Scone

Fall Scones {For two}

This recipe makes two gorgeous crunchy and flaky scones. With their rustic look and nutty smell, they are like Fall for breakfast.

single serving scone

Jump to Recipe

When I think it may be a while before I create a new scones’ recipe, slowly a new one begins to form in my mind, and here we are, a new scones’ recipe!

However, I can’t say I am surprised. I bake scones almost every day (almost exclusively for myself) and as a result, I have plenty of times to try new things or just change little. These scones are not a new creation though: I made them last year to pair with pumpkin soup during a Fall dinner. They just received a great welcome. My family loves scones but unfortunately I can’t bring scones to them just after making them and I don’t want to give one or more day-old scones. Why? Not because they’re not good (hell no!) but because, even if I strongly advise them to grill them before eating (it’s soooo good that way, even better maybe) they just don’t do it. So they don’t fully enjoy great scones. My chap just doesn’t care if they are one, two, three day-old, he just eats everything! No grill, no toaster nothing. And mouthful he just tells me how good it is. Well, that really can make my day.

Here are the scones from last year first batch:

walnut scones

These scones are really flavorful and you feel kind of eating a healthy scone because of the oats and walnuts. That’s also why they are my Fall scones. Walnuts are just falling everywhere and I just can’t get enough! I toast them before adding in the scones’ dough for it to burst with flavor. You can make them for Breakfast, dinner, whatever… You can tell if it is sweet or savory and it’s good that way.

Single serving scone

Fall Scones {For Two}

This recipe makes two gorgeous crunchy and flaky scones. With their rustic look and nutty smell, they are like Fall for breakfast.

Course Breakfast, Snack
Keyword Fall scones, Scone for two, small batch scones
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2
Calories 160 kcal
Author Bites Of Baking

Ingredients

  • 23 g all-purpose flour 2 tbsp -leveled-
  • 6 g cake flour -or all purpose-flour- 1 tsp
  • 5 g whole-wheat flour 1 tsp
  • 25 g oats 1/4 cup
  • 1/3 tbsp baking powder
  • 3 g cold unsalted butter 1/2 tsp
  • 40 ml buttermilk 1.35 fluid ounces
  • 15 g walnuts pieces 0.5 ounces

Instructions

  1. Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.

  2. In a little bowl, mix the flours, oats and baking powder.

  3. Add the cold butter in little chunks and rub it with your hands.

  4. Fold in the buttermilk and walnut pieces with a rubber spatula mix everything until well incorporated but don't overmix. When a dough forms, you can (and should) finish with your hands. 

  5. Sprinkle your parchment paper with sugar and begin to work and shape your dough.

  6. Shaping

    Form a rectangle shape and flatten with your (floured if you want to be absolutely sure it doesn't stick but I don't use flour) hands. Fold the widths and then the lengths; Flatten with your hands and turn back your dough. With a sharp knife, cut the dough in two but don't pull the scones away from each other.

  7. Bake for 10-12 minutes or until golden brown.

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