top of page

Oatmeal Nut Scone

I love scones. Seriously. I can pass on muffins and quick breads, but put a scone in front of me and it will be gone. Not being an overly big fan of sweets, the scone is the perfect blend of a biscuit and a muffin.

These scones are so amazing. They are light and tender...I dare say they almost melt in your mouth. Not heavy, like some scones can be. I just know you'll love them. And because they have oatmeal in them, they are healthy. That's my story, and I'm sticking to it.

This recipe has a glaze, because my husband does like sweets, but they are equally good without it.




1 3/4 cups flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup sugar

3/4 cup butter, cut into small chunks (very cold)

1 1/2 cups oatmeal

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1/2 cup buttermilk

1 egg, lightly beaten

1 egg white

Sugar for sprinkling on top

Glaze ingredients:

1/2 cup powdered sugar

2 Tablespoons milk

1/4 teaspoon vanilla


Preheat oven to 375°F. Prepare cookie sheet by either lightly greasing or using parchment paper.

In a food processor bowl, combine flour, baking soda and powder, salt and sugar.

Add butter and process just until it resembles sand.

Add oats, nuts and buttermilk and whole egg and pulse just until the dough sticks together. Do not overmix.

Transfer to a floured work surface. Dough will be sticky. Add flour as needed just to press mixture to one inch thickness. Cut with biscuit cutter (or shape into circle and cut into wedges).

Place on cookie sheet. Beat egg white until frothy and lightly brush tops of scones. Sprinkle very lightly with sugar.

Bake for 20 minutes or until golden. Transfer to wire rack for cooling.

While scones cool, mix powdered sugar, milk and vanilla. Add a few drops more milk if necessary to make a fairly thick glaze. Using a spoon, drizzle glaze over cooled scones.



Recent Posts

See All


bottom of page