Scottish Oatmeal Scones

Breakfast, Uncategorized

Scottish Oatmeal Scones

I can’t remember a Christmas morning without my mom’s scones.  I don’t even think Christmas would exist without these scones!  Everything would just fade away, and that would be the end of that.  Goodbye sweet world- nice knowing you.  These are the first scones I ever ate, and to be quite honest, I believe they’re the only scones worth eating.  Those other scones you buy in a coffee shop aren’t even in the same category as my mom’s scones.  In fact, I hate that these are even called scones.  I don’t want my sweet, delicious, moist scones associating with “that” crowd.

You really just have to make these to believe how bomb-ass they really are.  To be honest, if I saw this simple ingredient list, I would think, “Ehh, nothing special.  Moving on.”  And I would be horribly wrong.  No exotic spices.  No fancy fruits or flours.  No extra trips to specialty markets.  I think the simplicity is what makes these so good, yet they don’t taste simple.  Sweet mysteries of life.  Oh, for crying out loud, just make them so I can say, “I told you so.”  And then we can do our “jumping for scones” dance together.

These are the perfect weekend treat and not to be reserved for just Christmas morning.  The recipe can easily be doubled if you’re feeding a crowd.  Make this fritatta with the scones, and you have a perfect brunch menu. Oh, and mimosas.  Always mimosas.

Scottish Oatmeal Scones

Servings: 6

Adapted from my mom’s recipe


  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, diced
  • 1 cup oats, quick-cooking or old-fashioned
  • 1/4 cup currants, raisins, or dried cranberries
  • 1/3 cup milk
  • 1 tbsp melted butter
  • 1 tsp coarse sugar (optional)


  1. Preheat your oven to 375 degrees.
  2. In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt.  Mix on slow speed until combined.
  3. Add the cold butter and mix until it resembles coarse crumbs.
  4. Add the oats and currants and mix to combine.
  5. Slowly add the milk and mix just until the dough comes together.
  6. Turn the dough out onto a lightly floured surface, and form into a 8-9 inch circle.
  7. Cut into 6 pie wedges and separate onto a parchment lined cookie sheet.
  8. Brush the top of the dough with the melted butter, and sprinkle with the coarse sugar.
  9. Bake for 15 minutes until just golden around the edges.
  10. Devour.




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