Oatmeal Scones

In honor of my Scotch-Irish roots … and, of course, St. Patrick’s Day, I popped out of bed this morning and made oatmeal scones for breakfast.  Okay, I didn’t exactly pop out of anywhere. It was more like a slow drag. I’m not a morning person!  I am, however, an oat person … love them in anything!

Oats were a mainstay of the Scotch-Irish diet because the climate … cool and wet … made them easy to grow.  Oats were used in everything from quick breads and cakes to being used as a thickener in stews and soups.  Of course, we’re all familiar with the hot cereal version!  Whole oats are nutrient dense. I prefer steel cut oats, which run a close second to whole oats in nutrients. Unfortunately, a lot of the nutrition has been stripped away from our quick-cooking flat-flaked oats we typically use for cereal today.  If you like oatmeal, remember, the longer it takes to cook them, the less has been stripped away.

There is a debate over the origin of scones.  They were introduced in Scotland in the early 1500s, albeit in a different form than our modern version.  The debate is where the word “scone” came from. Some say “skone” came from a Dutch version meaning “beautiful bread” while others hold tight to the Scottish version that the name comes from the Stone of Destiny, where kings were once crowned. 

Either way, they’re one of my favorite treats.

I held true to the Scottish traditional oat scone this morning and took the recipe from my “Scotch Irish Foodways in America” cookbook. This book is full of history and recipes, and it’s one of my favorite go-to resources. 

Oatmeal scones


These were so good with my homemade butter, and I was able to use the buttermilk from that experiment in this recipe.  I used quick-cooking oats, but this is a great way to hide some extra nutrition in a not-too-sweet treat for kiddos.


Oatmeal Scones
Yields 8
Recipe from "Scotch-Irish Foodways in America: Recipes from History" by M.M. Drymon
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  1. 1 3/4 cups all-purpose flour
  2. 1/3 cup granulated sugar
  3. 1/4 teaspoon salt
  4. 3/4 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 1 stick unsalted butter, cold and cut into small pieces
  7. 3/4 cup old-fashioned rolled oats
  8. 2/3 cup buttermilk
  9. 1 large egg
  10. 1 tablespoon milk
  1. Preheat oven to 375°F
  2. Place flour, sugar, salt, baking soda, and baking powder in a large mixing bowl and mix to combine.
  3. Add butter and, using a pastry blender, cut in the butter until the mixture resembles course crumbles.
  4. Add the rolled oats. Mix until combined.
  5. Stir in buttermilk and mix just until the dough comes together.
  6. Transfer to a lightly floured surface and knead dough a few times, then pat the dough into a circle about 7 inches round 1 1/2 inches thick. Cut the circle into 8 sections like a pie.
  7. Place scones on a greased baking sheet.
  8. Mix egg and milk to make an egg wash and brush the tops of the scones with this mixture.
  9. Bake for about 15 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
  10. Transfer to a wire rack to cool.
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