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Scottish Oat Scones with Honey Drizzle

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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.

Wooden board of oat scones piled onto a white wood background.

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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.

Honey Drizzled Scottish Oat Scones with a glass honey drizzled.

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!

Honey Drizzled Scottish Oat Scones next to a cup of tea.

Frequently Asked Questions

Can these scones be made ahead?

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!

Do I have to include raisins?

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.

Honey Drizzled Scottish Oat Scones on a parchment lined wooden board.

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Honey Drizzled Scottish Oat Scones | 31Daily.com

Honey Drizzled Scottish Oat Scones

If you’re looking for an easy, homemade scone for afternoon tea, or simply with a cup of coffee, Scottish Oat Scones, drizzled with honey, is a classic favorite.
4.7 from 6 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings
Author: Stephanie Wilson


  • 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 15 to 20 minutes or until light golden brown. Do not overbake. Drizzle each scone with honey and serve warm.


I am particularly fond of using a food processor for these scones. I like the texture it becomes when the oats and raisins are gently pulsed with the flour. It tends to spread both throughout the dough. Be careful though to not overmix.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Afternoon Tea
Cuisine: Scottish
Keyword: Scottish Oat Scones

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