There's nothing quite like enjoying a warm oat scone on a crisp morning. These oatmeal scones have a gentle sweetness with a hint of cinnamon, making them perfect for spring brunches or cozy autumn weekends. Made with simple ingredients and without eggs, they are a quick and comforting treat you'll want to make all season long.
Why you will love these scones with oatmeal
- Oat scones are incredibly easy to make. That's why they are the perfect recipe for both beginner and advanced bakers!
- These scones are a great choice if you want to serve your family something special but still nutritious for breakfast. You can add fruit and nuts or serve them as a side.
- They are quick and easy to make with simple, nutritious ingredients and amazing fall flavors.
Ingredient notes
Flour: A combination of both keeps the scones soft while adding a wholesome feel. The whole wheat also contributes a subtle nutty flavor that pairs beautifully with oats.
Oats: These give the scones a lovely bite and that cozy, nutty flavor we all love. Perfect for cooler mornings or when you want something a bit heartier.
Butter: Unsalted butter is ideal for baking because it allows you to control the amount of salt in your recipe. Make sure to use butter straight from the fridge; cold butter creates those delightful flaky layers as it melts in the oven.
If you prefer a dairy-free option, good-quality margarine can also be used. Just ensure that it is firm (not the soft, spreadable type) so that the dough remains light and airy.
Brown sugar: For a rich, slightly caramel-like flavor, we add brown sugar. It adds a lovely warmth that pairs beautifully with the oats and cinnamon, especially in autumn or winter. If you don't have it at hand, you can easily make brown sugar at home with granulated sugar and molasses.
Variations
Oatmeal raisin scones: Add a handful of raisins or currants for a fruity twist.
Cinnamon oat scones: Increase the cinnamon for a spicier flavor. You can also replace the cinnamon with speculaas spice mix or pumpkin pie spice!
Savory oat scones: Skip the sugar, add some grated cheese and chopped herbs for a tasty snack. I also like to add sun-dried tomatoes and spring onions when I make savory scones.
Scottish-style: Use more whole wheat flour to keep the texture rustic and hearty. If you add more whole wheat flour, you might need to add a little more milk.
Oatmeal chocolate chip scones - Stir in a handful of chocolate chips (dark, milk, or even white) for a sweet twist. Perfect for weekend treats or when you're baking with kids. You can also sprinkle a few on top just before baking for extra chocolatey bites.
More scone recipes
- Earl Grey Scones: These scones are infused with the subtle flavor of Earl Grey tea, offering a unique twist on traditional scones.
- Cinnamon Scones: A warm and comforting option, these scones incorporate cinnamon and apple, perfect for cozy mornings. The recipe highlights the use of brown sugar and the importance of not overmixing the dough.
- Sourdough Scones: For a tangy variation, these scones include sourdough starter, adding depth to the flavor. The recipe suggests adding blueberries for a burst of sweetness.
- Gluten-free blackberry scones: A gluten-free option bursting with juicy blackberries, ideal for those with dietary preferences.
- White chocolate raspberry scones: These sweet, pink scones are perfect for Valentine's Day!
- Honey scones: These soft and buttery scones have a subtle honey flavor, and they're great for pairing with homemade blackberry jam and clotted cream.
- Date scones: This tasty mix of sweet dates and a soft scone base is perfect for a relaxing breakfast or afternoon tea.
How to make oat scones
To make oat scones, you need to add all the dry ingredients to a bowl and mix them until combined before adding the butter. You do this to make it easier to distribute the ingredients evenly.
Next, you want to rub the cold butter into the flour with cold fingers. It is best to leave the butter in the fridge before you need it because the colder your ingredients are, the flakier your oat scones will be. Once the mixture resembles breadcrumbs, you add the emilk and knead it into a rough dough.
Transfer the dough to your work surface and knead it until you can shape it into a 1-inch-thick disk. The dough is slightly wetter than normal scone dough, so it is a good idea to flour your work surface.
I always cut my scunes into triangles. This prevents leftover dough, and they are easier to store and take with you. You can make them any shape you like as long as you don't twist your cookie cutter before pulling it up! That way they will rise better in the oven.
Place your scones on a lined baking tray and brush them with milk. I know this is an egg-free recipe, but for extra color, you can brush them with egg wash before they go in the oven.
My tips for the best oatmeal scones
- Don't overwork the dough; mix just until it holds together.
- Keep your butter cold until the last moment. This is key for flaky scones.
- Never twist your cookie cutter or knife when you cut out your scones. Just press them down and pull them straight up if you want your scones to rise properly.
Frequently asked questions
Quick oats are softer and absorb moisture faster, which might make the dough too sticky. It's best to stick with rolled oats for the best texture.
Yes! Use a plant-based butter and a dairy-free milk alternative like oat or almond milk.
No eggs are needed in this recipe - it's simple and still fluffy without them!
Absolutely. Freeze baked scones in an airtight container, then reheat in the oven or toaster when you're ready to enjoy.
Storage
Once cooled, store your oat scones in an airtight container at room temperature for up to two days. They are best enjoyed fresh, but you can also freeze them for later.
To freeze, wrap each scone individually and place them in a freezer-safe bag or container; they will keep well for up to three months. When you're ready to enjoy a scone, reheat it in the oven or toaster for a few minutes until it is warm and slightly crisp on the outside.
More easy recipes with oats
Oat Scones
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter
- ¾ cup milk
Instructions
- Preheat your oven to 400 °F (200 °C) and line your baking tray with parchment paper.
- Add the dry ingredients to a bowl and give them a quick whisk.
- Rub the cold butter into the flour until it resembles breadcrumbs.
- Pour in the milk and knead it into a rough dough.
- Transfer the dough to your counter and shape it into a 1-inch thick disk.
- Cut our your scones and place them on your lined baking tray.
- Brush your oat scones with milk and bake them in the center of the oven for 20-25 minutes.
- Let them cool on a cooling rack before serving them with jam and clotted cream.
Notes
- Don't overmix the dough; this keeps scones tender.
- Use fresh oats and cold butter for best results.
- Serve warm with butter, jam, or clotted cream.
- Can I substitute quick oats? (Yes, but the texture will change.)
- Are these scones dairy-free? (Use margarine instead of butter.)
- Can I freeze scones? (Yes, wrapped tightly.)
These were so amazing! My family loved them!
These scones are amazing! I have Scottish heritage and I'm always looking for recipes that help me get in touch with my roots <3