Scottish Oat Scones
Perfect your teatime menu with these traditional Scottish Oat Scones, a delightful blend of hearty rolled oats, buttery richness, and a delicate crumb. Quick and easy to make in just over 30 minutes, these scones combine pantry staples like all-purpose flour, sugar, and baking powder, with the added option of sweet bursts of raisins or dried currants. The dough is brought together with milk, egg, and a touch of vanilla for a subtly sweet finish. Baked until golden brown, they’re wonderfully versatile—serve them warm with butter, jam, or clotted cream for a rustic treat that’s perfect for breakfast or an afternoon snack. Whether you’re hosting a cozy brunch or looking to recreate a traditional UK-inspired pastry, these oat scones are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 0.5 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: Raisins or dried currants
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
If you're adding raisins or dried currants, stir them into the dry mixture now.
In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until the dough comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently press it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Carefully transfer the wedges to the prepared baking sheet, leaving space between each scone.
Bake the scones in the preheated oven for 16-18 minutes, or until they are golden brown and firm to the touch.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or clotted cream.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 91.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 305 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1428 mg | 30% | |
*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.
