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How to make it

  • Line 2 sheet pans with parchment paper.
  • Preheat the oven to 400f.
  • In a large bowl mix together the flour, baking powder, baking soda, salt and sugar.
  • Cut in the butter until the mixture resembles coarse pea sized chunks.
  • Add the oats and raisin and mix just a bit to combine.
  • Pour in the buttermilk and mix until just blended.
  • Turn the dough out onto a floured surface and pat out into a rectangle about 1 1/2 inches thick.
  • Cut the scones into triangle-esque shapes and place on the prepared sheet pans leaving about 1 inch between each scone.
  • Brush the tops of the scones with the beaten egg and sprinkle each one with sugar.
  • Bake for about 12 minutes or until nicely puffed and golden brown.
  • Best served the day they are made.
  • The scone dough can be cut out and frozen before baking for up to one month, just layer the dough between parchment sheets and wrap it well with plastic film or place it in an airtight container. Allow to thaw in the refrigerator overnight before eggwashing and baking..

Reviews & Comments 4

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    " It was excellent "
    hroth521 ate it and said...
    These are excellent! The oats add a great texture in addition to flavor. Made this for breakfast today and enjoyed them immensely. I did need 8 oz buttermilk to get them to come together rather than 6 but otherwise made them exactly as written. Thanks!
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    " It was excellent "
    magali777 ate it and said...
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  • notyourmomma 13 years ago
    Wonderful, love the buttermilk and apricot version.
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  • thepiggs 14 years ago
    I think I will like these!
    Was this review helpful? Yes Flag
  • zena824 14 years ago
    These sound really good...I had a maple walnut scone from a local bakery here in town yesterday and I thought then... I need to make some scones.... I will give this one a try..Thanks
    Was this review helpful? Yes Flag

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