Colonial Oat Scones

A batch of colonial scones on a wooden board with a knife, a dish of clotted cream, and a decorative teapot in the background—perfect for an inviting tea table setting.

Colonial Oat Scones

These Colonial Oat Scones are tender, rustic, and inspired by early American baking. Made with simple pantry ingredients and hearty oats, they’re delicious warm from the oven with butter, jam, or a cup of tea.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 236kcal

Author: Stephanie Wilson

Ingredients

2 ¼ cups all-purpose flour
1 cup rolled oats uncooked
8 tablespoons butter cold and diced
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup maple syrup or honey
Optional Topping: heavy cream and turbinado or raw sugar for topping the scones before baking.

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Instructions

Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper. Set aside.
In a food processor or large bowl, combine flour, oats, baking powder, baking soda, and salt; mix well. Cut in the butter with a pastry blender, two knives, or pulse in the food processor's blade attachment until the mixture resembles coarse crumbs.
Add in the buttermilk and maple syrup and mix just until the dough comes together. The dough will be slightly sticky.
Turn the dough out onto a floured surface and gently shape it into an 8-inch circle, about ½ to 1 inch thick. Cut into 8 to 10 wedges or use a 2-inch round cutter. Transfer the scones to the prepared baking sheet.
Optional topping: Brush a small amount of heavy cream or buttermilk over the unbaked scones and sprinkle turbinado or raw sugar over the top. Bake 15 to 18 minutes or until lightly golden. Serve warm.

Notes

Tip: For the best texture, avoid overworking the dough once the wet ingredients are added.
Texture: If the dough feels too sticky to shape, lightly flour your hands and work surface. If it feels too dry, add a small splash of milk or cream, one teaspoon at a time.
Serving & Storing: Serve with softened butter, jam, or honey. These scones are best served warm the day they’re baked, but leftovers can be gently reheated in a low oven or toaster oven.

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