freshly baked orange oat scones on a baking tray

Orange Oat Scones

  • 30 mins
  • 10 servings
  • 228 kcal per serving


    • Quaker Oats 200g
    • Whole wheat flour 75g
    • Plain flour 150g
    • Granulated sugar 50g
    • Coarse salt 1/2 tsp
    • Baking powder 1 1/2 tsp
    • Cinnamon Stick 1 (50g)
    • unsalted butter, cut into small cubes and chilled 50g
    • Dried cranberries 75g
    • zest of one orange
    • Large egg, beaten 1
    • Buttermilk milk 60ml
    • Vanilla extract 1/2 tsp
    • Almond extract 1/2 tsp


  • Heat oven to 180°C and line a baking sheet with parchment.
  • In bowl of food processor, pulse flours, sugar, oats, powder and salt quickly to sift.
  • Add butter and pulse until coarse crumbs form.
  • Remove top and fold in cranberries and zest.
  • In a large bowl, whisk egg, buttermilk, and extracts.
  • Pour in flour mixture and fold until combined.
  • Turn dough onto lightly floured surface and roll out into 1 inch thick round.
  • Slice into 10 triangles and place on baking sheet.
  • Brush each top with buttermilk and sprinkle with sugar.
  • Bake for 15-20 minutes or until tops are golden.
  • Serve warm.
freshly baked orange oat scones on a baking tray
Traditional Wholegrain Oats View product


Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.