Proper Scottish Oat Scones
Transport your taste buds to the enchanting Scottish Highlands with these Proper Scottish Oat Scones, a delightful treat that’s both hearty and subtly sweet. Featuring wholesome rolled oats, rich butter, and a hint of vanilla, these traditional scones boast a rustic charm that’s perfect for breakfast or afternoon tea. The dough comes together effortlessly with a combination of pantry staples, and the technique of cutting cold butter into the dry ingredients ensures a perfectly crumbly texture. Baked to golden perfection, these scones are best enjoyed warm, slathered with butter, jam, or even decadent clotted cream. Ready in under 35 minutes, this recipe is your go-to for an authentic yet simple Scottish bake that’s both comforting and irresistibly delicious.
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Recipe Information
Ingredients
- 120 grams rolled oats
- 150 grams all-purpose flour
- 50 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 85 grams unsalted butter (cold, cubed)
- 120 milliliters milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, granulated sugar, baking powder, and salt. Stir to combine.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the milk, egg, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and stir just until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and shape it into a disc about 2 cm (3/4 inch) thick.
Using a knife or a bench scraper, cut the dough into 8 wedges, like slicing a pizza.
Carefully transfer the scone wedges to the prepared baking sheet, spacing them about 2 cm (1 inch) apart.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool slightly on a wire rack before serving.
Serve warm or at room temperature, optionally with butter, jam, or clotted cream.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 57.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 284 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
