scottish oat scones on a plate with coffee

Scottish Oat Scones

  • 30 mins
  • 10 servings
  • 211 kcal per serving


    • Quaker Oats 200g
    • Plain flour 150g
    • Granulated sugar 75g
    • Baking powder 1-1/2 tsp
    • Baking soda 1/2 tsp
    • Ground ginger 1 tsp
    • Ground cinnamon 1/4 tsp
    • Ground nutmeg 1/4 tsp
    • Salt (optional) 1/4 tsp
    • Margarine or butter, chilled, cut into
      small pieces
      3 tbsp
    • Egg whites or 1 egg, slightly beaten 2
    • Vanilla 1 tsp
    • Diced dried mixed fruit 100g
    • Ground cinnamon 1 tsp
    • Natural Yoghurt 180g


  • Heat oven to 200°C.
  • Lightly spray large cookie sheet with non-stick cooking spray.
  • In a large bowl, combine the dry ingredients, reserving 2 teaspoons of sugar for topping.
  • Cut the margarine with pastry blender or two knives until the mixture resembles coarse crumbs.
  • In a separate bowl, combine yogurt, egg whites and vanilla; mix well.
  • Add to dry ingredients; mix just until moistened.
  • Drop by 1/4 cupfuls onto prepared cookie sheet and make 10 scones.
  • Sprinkle 1/8 teaspoon of remaining sugar on each scone.
  • Bake for 16 to 18 minutes or until light golden brown. Serve warm.

  • Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.

    Note: This is an indulgent recipe and should be consumed as part of a healthy balanced diet.
scottish oat scones on a plate with coffee
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.