There’s nothing quite like the aroma of freshly baked scones filling the kitchen. These aren’t just any scones; they are my absolute go-to recipe for a reason. They strike the perfect balance between a light, buttery crumb and a wonderfully satisfying chewiness, all thanks to the wholesome rolled oats. Whether you’re looking for a quick, hearty breakfast or a sophisticated treat for afternoon tea, these oatmeal scones are pure comfort. Serve them warm with a dollop of butter and your favorite jam for an unforgettable experience.
Ingredients
• MAKES 8 LARGE SCONES
• 1 cup / 90g rolled oats (old-fashioned, not instant)
• ½ cup / 120ml buttermilk or plain low-fat yogurt
• ½ cup / 60g whole wheat flour
• ½ cup / 60g unbleached all-purpose flour
• 2 tbsp / 25g firmly packed light brown sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 tbsp / 57g chilled unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• For the Optional Egg Wash
• 1 large egg
• 1 tsp water
Instructions
1. Preheat your oven to 400°F / 200°C. Lightly butter a large baking sheet or line it with parchment paper. In a large bowl, combine the rolled oats and buttermilk (or yogurt). Let the mixture soak for 15 minutes to soften the oats.2. While the oats are soaking, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a separate medium bowl.3. Using a pastry blender or your fingertips, cut the chilled butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This is key for a flaky texture.4. Add the lightly beaten egg to the soaked oatmeal mixture and stir to combine. Pour the wet into the dry and mix with a fork just until a shaggy dough forms. Do not overmix.5. Turn the dough out onto a lightly floured surface and gently knead 4-5 times, just enough to bring it together into a cohesive ball. Pat the dough into a circle about ¾-inch thick.6. Using a sharp knife dipped in flour, cut the circle into 8 equal wedges. Arrange the scones a few inches apart on your prepared baking sheet.7. For a glossy, golden-brown finish, whisk together the remaining egg and 1 teaspoon of water. Brush this egg wash over the tops of the scones.8. Bake for 15 to 17 minutes, or until the scones are risen and golden brown. Serve immediately while warm, or let cool on a wire rack.
Nutritional Information
• Estimated values per scone, based on 8 servings.
• Calories: 185 kcal
• Carbohydrates: 25g
• Protein: 5g
• Fat: 8g
• Fiber: 3g
Pro Tips
• for Perfect Scones
• Keep your , especially the butter and buttermilk, as cold as possible. This creates steam pockets while baking, resulting in light, flaky layers.
• Avoid overworking the dough. Mix and knead just until the come together. Overmixing develops gluten, which will make your scones tough instead of tender.
• Feel free to customize! Add ½ cup of raisins, dried cranberries, chocolate chips, or chopped nuts to the dry for a different flavor profile. A teaspoon of cinnamon also works beautifully.
• For a make-ahead option, you can prepare the scones up to the point of baking, place them on the baking sheet, cover, and refrigerate for up to 8 hours before baking.
FAQ
Q: Can I make these oatmeal scones vegan
A: Yes, you can adapt this recipe to be fully vegan. For the buttermilk, use a plant-based milk like almond or soy milk mixed with a teaspoon of lemon juice. Replace the butter with a chilled, solid vegan butter substitute. For the egg in the dough, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). You can skip the egg wash or brush the tops with plant-based milk for browning.
Q: How can I add more protein to these vegetarian scones
A: To increase the protein, consider adding 1/4 to 1/2 cup of chopped nuts like walnuts or pecans to the dry ingredients. You could also use Greek yogurt instead of regular low-fat yogurt for a slight protein boost. Serving the scone with a side of nut butter is another great option.
Q: What is the best way to store leftover oatmeal scones
A: Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. Once completely cooled, place them in a freezer-safe bag for up to 3 months. Reheat in a warm oven or toaster oven to restore their fresh-baked texture.
