Oat Scones

Oat scones

Oat Scones

I have been making these scones for a lot of years and have shared this recipe with many of my friends and family. They are a staple in my household and I have always served them as a breakfast scone with whipped butter, homemade jam and whipped cream. However, several people have told me that they enjoy them as a savoury scone filled with ham and cheese or served alongside a nice savoury soup. Delicious, warm or at room temperature, any way you serve them! Make sure you try them this year!
YIELD : 9- 2½" scones
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course breakfast, snack
Cuisine American, Canadian
Servings 9 scones
Calories 375 kcal


  • baking sheet
  • parchment paper


  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup oat flour or substitute an additional ½ cup of all-purpose
  • ½ cup quick oats or pulse some large flake oats a couple of time in a mini chopper
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup butter cold and cubed
  • ¼ cup plain yogurt
  • ¼ cup maple syrup
  • 2 large eggs

Egg wash and topping:

  • 1 large egg whisked
  • 2 teaspoons cold water
  • ¼ cup quick oats or pulse some large flake oats a couple of time in a mini chopper
  • optional: add 1 tablespoon of maple syrup this makes for a sweeter scone


  • Chill the cubed butter.
  • Combine the flours, oats, baking powder, baking soda, sugar and salt in a large bowl.
  • Cut in the butter with a pastry cutter or two knives until the mixture looks crumbly and the clumps are small, about the size of a small pea. (You can even get in there with your hands and just squish the butter into the flour.)
  • In a medium bowl, whisk the eggs, maple syrup and yogurt. Pour the wet mixture into the dry mixture and stir, just to combine. Do not overmix.
  • Flour a pastry board or your counter and take the dough out of the bowl and place on the floured surface. Pat with your hands or roll the dough with a rolling pin until the dough is about 1" thick. Using a 2½" round cutter, cut into rounds.
  • Place on the parchment paper-lined baking sheet and chill for 30 minutes or up to 24 hours.
  • Preheat the oven to 400°F.
  • Make the egg wash by whisking the egg with 2 teaspoons of cold water. Brush the tops of the scones and sprinkle with quick oats.
  • Bake in the oven for 20-25 minutes or until deep golden brown. Transfer to a wire cooling rack to cool. Serve warm or at room temperature with your favourite jam!


Serving: 1sconeCalories: 375kcalCarbohydrates: 35gProtein: 7gFat: 24gSaturated Fat: 14gCholesterol: 117mgSodium: 670mgPotassium: 159mgFiber: 3gSugar: 7gVitamin A: 727IUCalcium: 123mgIron: 2mg
Keyword baking, maple syrup, oat, scones
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