Proper Scottish Oat Scones

Total Time
Prep 20 mins
Cook 15 mins

A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).

Ingredients Nutrition


  1. 1. Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
  2. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
  3. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
  4. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.
Most Helpful

These are very nice scones. I used dried cranberries and sprinkled the scones with sugar. I like that there is oatmeal in them. Thanks for sharing a real winner.

tednjoc May 11, 2012

What a wonderful recipe, JB! My yogurt was nonfat greek vanilla, and the slight vanilla flavour was a lovely addition. I also used golden raisins and added in some dried blueberries, too. The instructions were perfect, and I shared them with my very pleased landlords (whose adorable 3 year old brought my note saying I had scones if they wanted any upstairs with the biggest smile on his face!) They love it when I bake on weekend mornings, and it's recipes like this that have given me such a good reputation! This one's going in my cookbook, and I'm passing it on to my sister, too. Like Maito, I love my scones with a crunchy sweet topping, so as usual, I gave a light sprinkling of Starrynews' Spiced Sugar which is a pantry staple! Recipenapped for Veggie Swap #39 ~ October. Thanks again for another winner, JB!

Katzen October 22, 2011

I made these scones with sour cream (no yogurt on hand), added dried cranberries, & sprinkled coarse sugar on top. Also, I dropped them with a scoop as they were so sticky. They got VERY brown in 12 mins. (I didn't check them sooner--shame on me--because a reviewer had said they took more like 20 mins. to bake). But all that being said, they were quite delicious! The chunky oats gave them a nice texture.

emariemac July 18, 2011