Scottish Oat Scones Recipe

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"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 18 servings


  • 1-3/4 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/3 cup canola oil
  • 1/4 cup butter, melted
  • 1 egg
  • 1 egg yolk
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 egg white
  • 1 teaspoon water
  • 1 teaspoon sugar

Nutritional Facts

1 each: 175 calories, 8g fat (2g saturated fat), 31mg cholesterol, 202mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.


  1. In a large bowl, combine the oats, flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil, butter, egg and yolk; stir into oat mixture just until blended. Stir in raisins and cranberries (dough will be sticky).
  2. Turn dough onto a well-floured surface; divide in half. With lightly floured hands, pat each portion of dough into a 6-3/4-in. circle, 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on baking sheets coated with cooking spray.
  3. In a small bowl, beat egg white and water; brush over tops of scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Scottish Oat Scones in Light & Tasty February/March 2006, p8

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angelasandoval User ID: 2401339 135954
Reviewed Jan. 21, 2012

"These are not as flaky as I prefer my scones, but the flavor was excellent! I did try replacing the oil with vegetable shortening, used cold butter and cut the fat into the dry ingredients in the classic biscuit fashion, hoping to get a flakier scone but it still just wasn't."

nanwood User ID: 2351123 107290
Reviewed Oct. 17, 2009

"Everyone I have made these for, loves them! They are yummy! They are quite wet though, so I had to use a generous amount of flour before cutting them into wedges."

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