Scottish Oat Scones with Honey Drizzle
If you’re looking for an easy, homemade scone for afternoon tea, or simply with a cup of coffee, these Scottish Oat Scones, drizzled with honey, is a classic favorite. They’re sweet and hearty, studded with raisins and made tender with buttermilk.
These tender, flaky Scottish Oat Scones have delicate buttery layers, moistened with buttermilk, and sweetened with raisins. Truly, it’s a hearty scone you won’t soon forget.
While I love, truly, almost all scones, this one is a particular flavor. So lovely with a cup of tea in the dead of winter. But equally delicious any time of the year.
The scones are baked with an egg wash and sprinkled with a cinnamon sugar coating. While they’re still warm from the oven, a good drizzle of honey takes them to an incredibly yummy dimension.
So brew yourself a cup of tea (or coffee), whip up a batch of these scones (that, incidentally, freeze very well), and prepare to relax and enjoy an unforgettable treat!
Frequently Asked Questions
Scones are usually best freshly baked, but if you keep them in an air tight container they should be good for breakfast the next morning, too. And as I mentioned, they also freeze well, though I’d recommend leaving off the honey if you plan on doing this!
If you don’t like them, don’t bother with them. I’ve never tried it, but I have a suspicion chocolate chips would be good in their place instead.
More Recipes You May Also Enjoy
- Easy American-style Chocolate Chip Scones
- Best Strawberry Scones with Buttermilk
- Easy Apple and Cinnamon Scones
- How To Make Pumpkin Spice Scones
- Moist Pumpkin Scones with Chocolate Chips
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Honey Drizzled Scottish Oat Scones
- 1 3/4 cups all-purpose flour
- 1 cup old fashioned oats uncooked
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter (1 stick) cold and cubed
- 1/2 cup raisins
- 1 cup buttermilk
- 1 large egg lightly beaten
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- Heat oven to 400°F. Lightly grease a baking sheet or line with parchment paper. Set aside.
- In a food processor or large bowl, combine flour, oats, 1/3 cup sugar, baking powder and salt; mix well. Cut in margarine with a pastry blender, two knives, or pulse with the blade attachment of a food processor until the mixture resembles coarse crumbs. Add the buttermilk; stir with a fork just until the dry ingredients are moistened. Add additional buttermilk as needed to bring the dough together. It should be slightly sticky. Fold in the raisins.
- Turn the dough out onto a lightly floured surface; knead gently a few times until the dough comes together. Roll or pat dough into an 8-inch circle, about 1/2 inch thick. Cut into 8 to 10 wedges and place on prepared baking sheet.
- In a small bowl, whisk the egg; brush over each wedge. Combine the cinnamon and sugar and sprinkle each wedge over the top of the egg wash. Bake 12 to 15 minutes or until light golden brown. Do not overbake. Drizzle each scone with honey and serve warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.