Scottish Oat Scones

I absolutely love these scones! I made a variation and used coconut sugar instead of white sugar and four tablespoons of butter and one half cup of applesauce, instead of a half cup butter. I added one teaspoon of cinnamon and sprinkled a little maple sugar on top. This is an amazing base recipe and you can vary it in many ways. I greatly appreciate the author sharing this recipe.

These are my husband’s favorite scones! I doubled the recipe and tweaked the listed ingredients by using buttermilk and increasing the amount from 2/3 cup to 1 cup and substituted brown sugar for the white. I also add 2 teaspoons of cinnamon, 1 cup chopped dates and 1 cup chopped walnuts because it is the dates/nuts that mostly make them his favorite. Today, he requested these for his birthday dessert instead of a cake! So, in addition to drizzling a little glaze over the top, I will serve them warm & topped with whipped cream or ice cream. This is a “keeper” recipe to add to my go-to Allrecipes traditional scone recipes. Thank you, Carol!

I upped the sugar to 1/2 c and 1 T cinnamon . Added 3/4 c cinnamon chips

Excellent recipe! I substituted applesauce for the butter and added some cinnamon. Definitely a keeper.

It was fast to mix and fast to bake. Love how easy this is. A bit rubbery for my scone preference but otherwise good. The scoring idea works well and I formed the dough directly on silicone baking mats, these cut back on prep time and clean up. Needs a topping I made a maple glaze. Note I used buttermilk and dried cranberries otherwise followed recipe. This is a great weekday breakfast! Thanks for sharing the recipe

I made this for few times. Last time, I doubled the recipe. I usually make the dough like a ball, and press it like a cookie and add some chocolate chips and about ¼ to ½ tsp of cinnamon. It’s so yum! I couldn’t have enough. My family says it was good, and it didn’t last long.

These are lovely! I substituted raisins for currants and whole wheat flour for 2/3 of the white. I added 1 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Important: the dough must be handled lightly & not overworked. Like biscuits, they come out best if you’re in a tearing hurry to get them into the oven.

I substituted brown sugar for white and loved this recipe. Not too sweet, not too dry and very flavorful.

This came out great even with a gluten free flour sub! Crispy on the outside and tender on the inside.

Oops… I’ll try again. Had all the ingredient except for the currants. These are very good considering the minimal effort it takes to make them! I added some sugar/cinnamon on top. Delicious! I will definitely make these scones again.

Easy to make. Used wild blueberries & delicious. Know it’s good when your teens like it!

Delicious !

There are some very important steps missing from this recipe to be giving it 5 stars. Were they edible? Yes. The best? No. First tip: You must use buttermilk when using baking powder, or you’ll get that familiar fizzy baking powder taste that overwhelms the baked good. The acidity in the buttermilk interacts with the baking powder and gets rid of that taste and also helps them rise a bit. Second tip: cut in your butter while it’s COLD. Melted butter makes for flat baked goods. Cold butter makes a delicious flaky, crispy scone that isn’t flat. Third tip: Don’t over mix your dough. You’ll end up with flat dense bricks. I followed this recipe to a T and they turned out flat and tasting of baking powder. We ate them with our coffee to cover the taste. I’ll be doing another batch tomorrow with my tweaks.

I’ve made these oat scones many times per the recipe as well as exploring numerous adaptations. My latest version came out with amazing flavors. Substitute buttermilk for the milk, add 1/2 cup fresh blueberries, 1/2 cup chopped dried apricots, 1/2 cup toasted roughly-chopped almonds. Add a sprinkle of large grain turbinado sugar to top of dough prior to baking.

I thought adding oats would be interesting and add some nutrition, but instead the oats took away from the delicate nature of a scone. The flavor was ok, but we didn’t like the rough, dry texture. Since scones are a treat, I will stick to the traditional recipes that are so lovely and delicate.

Yes I was out of eggs so I soaked 2Tbls of chia seeds in the milk untill it gelled. It came out great . The next time I make it I’m gonna use eggs. I can’t wait. thanks for the recipie.

I had my middle school students make them in FACS class. We substituted chocolate chips for currants (kids choice). They were easy to make, but came out dry.

Far too dry as written. i followed the recipe as written and found not nearly enough moisture in only 1/3C of milk for the amount of flour b and oatmeal. This recipe takes significant modification in order to be passable.

These came out great, my family loved these. I am going to try and add a little honey and maybe a pinch of cinnamon next time. I had zero complaints but my grandmother didn’t like how crumbly they turned out. So, maybe a little honey next time will help bind all the ingredients together and add a pinch of extra sweetness. Thank you for sharing this recipe!

Great recipe! Thanks so much for sharing. Like others I modified it a bit as im gluten sensitive. I used all oatmeal flour and added some extra moisture with Greek yogurt and additional milk. I also used 1/2 cup of brown sugar instead of the white, 1/2 cup white chocolate chips and 1/2 cup dried cranberries and blueberries. The scones are delectable. To those who had dry results, please don’t be discouraged. Biscuit and scone making takes a bit of a nack. Your dough should be sticky and messy to handle. A dry dough makes dry goods so add extra liquid if necessary to get this texture. Also be careful not to overwork the dough, just mix the ingredients thoroughly and then flour your hands lightly to shape. I usually flour lightly again between each, being careful not to incorporate the flour into my dough. I use a lighter flour for this purpose.

very nice scones. made it as per the recipe with the addition of dried cranberries. tender and flavorful.