Scottish Oat Scones Recipe -
Scottish Oat Scones Recipe
  • READY IN 30 mins

Scottish Oat Scones

Recipe by  

"These are delicious and won't last long."

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Ingredients Edit and Save

Original recipe makes 16 scones Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
  3. Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2004

First of all I double this recipe as I eat a few at a time. 2nd of all I have really played around with this recipe and I just took a batch out of the oven! This so far is my favorite. Now just understand I work out a lot and try to eat as nutritionally healthy as I can. This is my tweaked recipe; I used whole wheat flour instead of white flour, I use lt. brown sugar instead of white sugar, I use 3 tbl. butter instead of a 1/2 cup and replace the rest with applesauce. I add maybe a little more applesauce because I like the moistness it offers, and lastly I don't use currants I use frozen blueberries cuz I love em!They make the scones a litte funny in color but I don't mind. I have used rice flour ick, soy flour and white together, was ok, but these wheat ones are the best! I also shoot a shot of honey in just because I like it. I have used craisins, dried nectarines, all sorts of dried fruit but I still like the frozen blueberries the best. I am sure these scones are great as is, I just try to change recipes around for my liking sometimes. This one was fun and I thank Carol for first submitting it! Jodie

Most Helpful Critical Review
Apr 14, 2003

ACK! Dry, heavy, tasteless. Try less oats, more flour? I made a batch, choked down one for breakfast, and threw out the rest!

Jan 19, 2004

These are the best scones I have ever eaten. Period. I made a few modifications. I added one julienned Granny Smith apple (skin-on), 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp ground cloves. Before putting them in the oven I also sprinkled the tops with cinnamon and coarse sugar. YUMMMMMM!!! I had to try one when they first came out because they smelled so good, and then I couldn't resist eating another one right away! I took the rest into work *the next day* (how many scones are still great the next day??) and everybody loved them as much as I did. A++++ recipe, thanks!

Jan 19, 2004

I added a 1/2 teaspoon of maple flavoring extract, and used walnuts instead of currants. I also used the "Sugar cookie glaze" recipe from this site (with maple flavoring), and the resulting scone was just like my husband's favorite cookie from Starbuck's. Since we live in China, we don't get by there too often :) Karen in China

Apr 14, 2003

My family loved these! I added dried cranberries instead of currants and a tablespoon of orange zest. I also put an orange glaze on top. They were terrific!

Apr 14, 2003

Yummy! I too used fat free milk and reduced fat margarine, and dried cranberries instead of currants. These scones have a nice oat taste to them, and are very easy to make. A+!

Apr 14, 2003

This has got to be the easiest scone ever to make!! No need to roll out the dough and fiddle with the cutters and all. It's absolutely delicious, from the 2nd try on, you can almost make it with your eyes closed!

Apr 14, 2003

Subbed maple syrup for some of the milk and they turned out okay. A bit dry, though - not sure what they were lacking. Then again, perhaps I was too drunk to appreciate them fully.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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