Lemon Oat Scones [Recipe]


These scones are just slightly sweet, with a lovely flaky, soft texture to them. You can serve them with jam, cream, fruit, any combination of the above, or even serve them with cheese to make them more savoury. I have served them here with my homemade Strawberry Marmalade and fresh strawberries for a simple, sweet, summery option.

I generally like to cut my scones in triangles as opposed to rounds, since it just makes the whole process much quicker and easier to whip up for a last-minute tea party… Plus I confess, there’s something about the golden tips of those triangles coming out of the oven that I find very gratifying.

Here’s how they’re made!


Lemon Oat Scones
Makes 8 scones

2 c. all-purpose flour
1 Tbsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
3 Tbsp. rolled oats
Rind of 1 lemon
4 Tbsp. (1/4 c.) cold butter, cubed
2 eggs, with part of 1 white reserved
6 Tbsp. milk or cream
Coarse sugar, for sprinkling (optional)

(1) Sift together the flour, baking powder, sugar, and salt. Add the oats and lemon rind, and then crumble/press in the butter with your fingers until it’s well combined, but still visible throughout as little pieces of butter. Make a well in the centre, and set aside.

Tip! If you leave the butter slightly chunky instead of perfectly blended with the flour mixture, it will make the scones flakier when they come out of the oven – just take care to make sure they aren’t too large, so that the butter can be evenly distributed throughout the dough.



(2) In a small bowl, beat the eggs with milk or cream, remembering to reserve part of the egg white for later. Pour the egg mixture into the flour/butter mixture, and stir to combine, until the mixture becomes too difficult to stir. Knead until just combined, and the mixture for a stiff, slightly sticky dough.

(3) Divide the dough into 2 equal sections, and on a lightly floured work surface, shape the dough into two 5″-6″ round discs, about 1″ thick. Cut each round into 4 sections.



(4) Preheat the oven to 400 degrees, and place the scones on a cookie sheet, ungreased, lined with parchment, or lightly dusted with flour. Brush the tops with reserved egg white, and sprinkle generously with coarse (or regular) sugar.

(5) Bake at 400 degrees F for 12-15 minutes or until lightly browned around the edges and tips.




(6) Cool on wire racks and serve fresh with  a cup of tea and whatever trimmings you like best.



Back soon!




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