Cherry Lemon Oat Scones

Name: Cherry Lemon Oat Scones
Total time: 35 min
Ingredients: Preheat oven to 425 degrees F. Line a large baking sheet with parchment, and set aside.; In a large bowl, combine the dry ingredients: oats, flour, granulated sugar, baking powder, salt.; In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup milk, vanilla extract, egg, and lemon zest.; Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. Gently fold in chopped cherries.; Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter.; Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet.; Brush the top of each scone with the remaining 2 Tbsp. milk. If using the coarse sugar, sprinkle evenly on top of each scone.; Bake the scones for about 15 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.; Serve warm, with your warm beverage of choice! (They are lovely with tea or coffee.) Store scones in an air-tight container on the counter for 2 days or in the refrigerator for 3-5 days.

thejoyfulplateful.com

These cheery Cherry Lemon Oat Scones feature fresh, seasonal cherries alongside nutty oats and bright lemon flavors. They’re a perfect summer morning breakfast

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Ingredients

Preheat oven to 425 degrees F. Line a large baking sheet with parchment, and set aside.
In a large bowl, combine the dry ingredients: oats, flour, granulated sugar, baking powder, salt.
In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup milk, vanilla extract, egg, and lemon zest.
Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. Gently fold in chopped cherries.
Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter.
Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet.
Brush the top of each scone with the remaining 2 Tbsp. milk. If using the coarse sugar, sprinkle evenly on top of each scone.
Bake the scones for about 15 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool.
Serve warm, with your warm beverage of choice! (They are lovely with tea or coffee.) Store scones in an air-tight container on the counter for 2 days or in the refrigerator for 3-5 days.