Scottish Buttermilk Oat Scones

Recipe by Muddyboots

This recipe was with Bob's Redmill Steel cut oats. I use the steelcut oats for oatmeal for breakfast and this seemed like a way to get fiber and a scone.

Top Review by Lalaloula

These scones are really nice! They have a great soft interior with a crunchy crust and the taste is very yummy. The raisins and toasted oats add great flavour and the cinnamon sugar topping complements that well. The dough was very dry, so I had to add a little more liquid to make it workable. Thats also why I formed the scones by hand rather than rolling out the dough and cutting it into wedges (I think it would have broken too much). THANKS SO MUCH for sharing your lovely recipe with us, Muddyboots. Made and reviewed for one of my babies during Fall PAC 09.

Ingredients Nutrition


  1. Preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. In a large bowl combine flours, soda, salt and dried fruit. When steelcut oats done reset oven to 400 degrees. In a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. Using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. Stir mixture until crumbly then stir into buttermilk and oats. I added 1/3 cup of fresh blueberries, drained and dried cranberries. Butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. Score the top into 8 wedges and brush with milk. Mix cinnamon and sugar and sprinkle on top. Bake 12-15 minutes.

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