Savoury Oat Scones
Elevate your snack or brunch game with these delightfully rustic Savoury Oat Scones! Made with wholesome rolled oats, sharp cheddar cheese, and a hint of fresh chives, these scones combine flaky, buttery texture with hearty, savory flavors. Perfectly balanced with a touch of black pepper, they’re an irresistible option for breakfast spreads, cozy tea breaks, or a quick on-the-go bite. With only 15 minutes of prep time, these easy-to-make scones come together effortlessly, thanks to simple techniques like hand-mixing and patting out the dough. Serve them warm with butter, or enjoy as is—they’re sure to become a favorite for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 100 grams Unsalted butter, cold and cubed
- 75 grams Shredded cheddar cheese
- 2 tablespoons Chopped fresh chives
- 120 milliliters Milk
- 1 large Egg
- 0.25 teaspoon Optional: Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour, rolled oats, baking powder, salt, and black pepper (if using).
Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
In a small bowl, whisk together the milk and egg. Reserve about 1 tablespoon of the mixture for brushing the tops of the scones later.
Pour the remaining milk-and-egg mixture into the dry ingredients. Gently fold with a spatula until the dough starts to come together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface. Using your hands, gently bring the dough together and pat it into a disc about 2.5 cm (1 inch) thick.
Use a round cutter (approximately 6 cm or 2.5 inches in diameter) to cut out scones and place them on the prepared baking sheet. Re-roll any scraps to cut out more scones.
Brush the tops of the scones with the reserved milk-and-egg mixture.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top.
Remove from the oven and let cool slightly before serving. Enjoy them warm with butter or as is!
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 6.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 825 mg | 63% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 943 mg | 20% | |
*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.
