These lemon oat scones are just slightly sweet with a lovely flaky, soft texture to them. Made with a traditional English scone recipe, this lemon-infused variation has the nutty flavour and texture of oats, while keeping the scone’s integrity. It’s the perfect invitation to your favourite sweet toppings!
How to serve lemon oat scones
You can serve these delicious lemon oat scones with your favourite jam, Devonshire cream, cream cheese spread, fruit, or any combination of the above; or, if you want them more savoury, you can even try serving these with a slice of good cheese.
In these pictures, I topped these scones with my homemade strawberry marmalade and fresh strawberries for a simple, summery option; however, I will admit that a layer of lemon curd of Devonshire cream would definitely have taken them up a couple of notches!
What is the best shape to make scones
I generally like to cut my scones into triangles rather than rounds, since it just makes the whole process much quicker and easier to whip up for a last-minute tea party. Also, there’s something about the golden tips of those triangles coming out of the oven that I find very gratifying.
Traditional English scones are often made by rolling the dough into a thick slab and cutting out rounds with a biscuit cutter.
How to make lemon oat scones
Scones are so easy to make, and this recipe is no exception to that statement!
To make lemon oat scones from scratch, all you have to do is:
- Combine all of the dry ingredients in one bowl and the wet ingredients in another.
- Cut the butter into the dry ingredients until it’s crumbly.
- Add the wet ingredients and mix until it comes together into a shaggy, sticky dough.
- Cut the scones into wedges and lay them out on cookie sheets to bake.
- Bake the scones and let them cool on wire racks.
That’s it!
Tips for making great scones
There are a few secrets I’ll share to making sure your scones come out great.
- Keep the butter cold and coarse
Keeping the butter cold ensures that over mixing it will be difficult – and keeping those coarse chunks intact will ensure that your scone dough turns out nice and flaky! - Don’t over mix the dough
Mixing the dough too much will not only get rid of those beautiful flaky layers, it also makes your scones too dense and more prone to uneven baking. - Don’t over– or under– bake
Underbaked scones will be doughy, and over baked scones will be dry; so, I recommend keeping an eye on the time and make your scones come out of the oven when the edges are just golden. - Bake on parchment paper or non stick insulated cookie sheets
This will prevent your scones from becoming too dark make them slip off of the pans easily after they are baked!
Other great scone recipes
I love scones, and because of this I have a few other good ones to recommend. Here are some of my favourites:
Great toppings for scones
In addition to a great scone recipe, a great topping recipe is also great to have on hand. Here are some easy ones to throw together that are so delicious on top of scones!
- Devonshire Cream
- Cream Cheese Filling
- Peach Raspberry Jam
- Easy Rhubarb Sauce
- Strawberry Sauce
- Blueberry Pie Filling
- Strawberry Orange Marmalade
- Tart Apple Butter
- Cranberry Apple Butter
You will need:
- Ingredients (see recipe card)
- Mixing bowl
- Measuring cups and spoons
- Measuring pitcher
- Pastry cutter (optional)
- Sharp knife
- Pastry Brush
- Parchment paper
- Baking sheets
- Cooling rack
Lemon Oat Scones
Easy English-style scones with oats and lemon for extra texture and flavour.
Ingredients
- 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)
Instructions
-
Sift together the flour, baking powder, sugar, and salt. Add the oats and lemon rind, and then cut/crumble/press in the butter with a pastry cutter or your fingertips until it’s well combined, but still visible throughout as little pea or chickpea-sized pieces of butter. Make a well in the centre, and set aside.
-
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 mix by hand. Knead until just combined, and the mixture becomes a stiff, slightly sticky dough.
-
Divide the dough into 2 equal sections. On a lightly floured work surface, shape the dough into two 5"-6" round discs, about 1" thick. Cut each round into 4 pieces.
-
Preheat the oven to 400 degrees F, and place the scones on an ungreased or parchment lined cookie sheet. Brush the tops of the scones with the reserved egg white, and sprinkle generously with coarse (or regular) sugar.
-
Bake at 400 degrees F for 12-15 minutes or until lightly browned around the edges and tips.
-
Cool on wire racks and serve fresh with a cup of tea and whatever trimmings you like best.
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If you like this recipe, you may also like:
- Chocolate Fudge Cookies with Oats and Flaxseed
- Lemon Berry Mousse Cake
- Strawberry Orange Marmalade
- Peach Raspberry Jam
There you have it! If you like this recipe, make sure to let me know in the comments – and I’d love to hear: what is your favourite topping for scones?
Back soon!
–Naomi
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[…] this party I made: – Scones with Cranberry Apple Butter and Devonshire Cream. – Gluten-free Madeleines […]