Oat Scones

5.00 avg. rating (90% score) - 1 vote

Oat Scones

Yield: Makes about 12 scones.


  • 1-1/2 cups all-purpose flour
  • 1-1/4 cups rolled oats
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg, beaten
  • 2/3 cups buttermilk
  • rolled oats, for sprinkling


Combine dry ingredients. Cut in butter. Remove 1 tablespoon beaten egg for topping; add buttermilk to rest of egg. Add to dry ingredients and stir briefly to make a sticky dough. Turn onto floured surface and knead lightly a few times until smooth. Pat out to 3/4-inch thickness and cut into 2-1/2-inch triangles. Brush tops with reserved egg and sprinkle with oats. Bake at 425 degrees F for 12 to 14 minutes, or until golden.
  • Anonymous

    I make these just about every week. I am a diabetic, and have made them with even less sugar. An added plus is that they are easy to make. Sometimes I do roll them out.


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