Oatmeal Scones

by May 31, 2018

Here’s a buttermilk scone that is every bit as delicious as a Cream Scone, just more rustic and, with the oats, you could say whole grain!  😉  Like the original, super easy to stir together and put in the oven. Another winner from Dorie Greenspan and her book Baking, from my home to yours.


I like to bake my scones close together so there’s crunchy crust on top but soft and tender crumb on the sides. This is a personal preference kind of thing and if you want more crunchy all over, simply place the wedges further apart on the baking sheet.


All dressed up and ready to eat!


Oatmeal Scones

adapted from Dorie Greenspan's original, published in Baking, from my home to yours

Makes 12 scones


  • 1 2/3 cups flour all-purpose
  • 1 1/3 cup rolled oats regular, not instant
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 10 tbsp cold, unsalted butter cut into small pieces
  • 1/2 cup cold buttermilk
  • 1 egg

serving accompaniments: jam or marmalade, butter or double Devon cream


  1. Preheat oven to 400 degrees F. Mix together the dry ingredients in a medium mixing bowl. Add the butter pieces and with your fingers or a pastry blender, quickly rub and/or cut the butter into the dry ingredients until the mixture is pebbly.

  2. Measure buttermilk in a glass measuring cup, add the egg and whisk with a fork to combine. Pour over flour, oats and butter. Mix with fork until dough just comes together. Knead with your hand directly in the bowl about 8 or 10 times. Turn out onto lightly floured board and divide dough in half. Pat each into a round, about 5 inches in diameter. Cut each round into 6 pieces (press straight down with bench scraper or chef's knife) and transfer to a parchment or silpat lined baking sheet. Bake for 20–22 minutes, until tops are golden. Transfer to a cooling rack and let cool 10 minutes before serving.

Recipe Notes / Tips

  • To save time in the morning, you could cut the butter into the dry ingredients the night before and stash the bowl in the refrigerator.  Next morning, just stir in the buttermilk and egg.  
  • Freeze:  You can make the dough in advance, cut into wedges and freeze the scones.  Bake right from freezer, just adding a couple minutes to bake time.

Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino

Filter by Category:


Pin It on Pinterest