Sunflower Oatmeal Scones

READY IN: 40mins
Recipe by MarieRynr

These scones are a delicious blend of dried fruit, oatmeal and sunflower seeds. We love them!

Top Review by Fanged Menace

Yum! Very rich and tender. I doubled the lemon zest and will quaduple it next time. The scones are very buttery and fall apart in your hands -- I will cut back on the butter next time. I will also grind just 1/2 cup of sunflower seeds, but I will add a cup of whole sunflower seeds as the taste wasn't noticeable, and I like chewy bits in my scones.

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Lightly grease a sheet pan with shortening or line it with parchment paper.
  3. In a small bowl, combine the diced fruit.
  4. Add the apple juice and stir to coat the fruit, leaving the mixture to soak while you prepare the remaining ingredients.
  5. In a blender or food processor whirl the oats briefly until they resemble coarse meal.
  6. The oats should now measure approximately 1 cup.
  7. Repeat the process with the sunflower seeds, until they too resemble coarse meal.
  8. In a large bowl, combine the ground oats, sunflower seeds and combine with the flour, baking powder, salt and sugar.
  9. Toss or stir gently to mix thoroughly.
  10. Add the cold butter to the dry ingredients.
  11. With a pastry cutter cut them into the mixture until it resembles coarse meal.
  12. Beat the eggs with the buttermilk and fresh lemon zest.
  13. Stir in the diced fruit mixture.
  14. Pour this mixture into the dry ingredients and stir with a fork until the mixture follows the fork around the bowl.
  15. Pour the dough out onto a lightly floured board and knead briefly, just to bind.
  16. pat the dough into a 10 inch circle and place it onto the prepared pan.
  17. Score the dough into 8 to 12 wedges.
  18. Bake in a fully pre-heated oven for 20 to 25 minutes or until lightly golden.
  19. Cool slightly before breaking into wedges.

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