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Maple Oat Nut Scones by Ree Drummond / The Pioneer Woman, via Flickr

Pair these Oat and Maple Syrup Scones with a cup of hot coffee for the perfect afternoon snack.

Scottish Oat Scones (cut the recipe in half & make just one scone wheel unless you have a bunch of hungry people, the two of us could only finish one & these get really hard once they completely cool down -not so good then!)

Black Raspberry, Red Currant, Quinoa, and Oat Scones --- Never have I seen scones like these before. I must bake them. I must eat them. Pity it'll have to be frozen berries, but I'm sure they'll still be DELICIOUS. Gluten free (with gf oats)

Apple and Oat Scones with Cinnamon and Nutmeg Recipe

Savory apple, oat and herb scones | Cannelle et Vanille

Orange Raspberry Scones makes 8-10 scones 2 c all-purpose flour 2 t baking powder 1/2 t salt 4 T unsalted butter, chilled 2 eggs 1/3 cup heavy whipping cream 2 T orange zest 1 c frozen raspberries, coated in flour Preheat the oven to 400 F. Combine the dry ingredients in a bowl, and cut in the butter well. Gently fold in the eggs, being careful not to overbeat the dough. Do the same with the cream and orange zest, finally folding in the raspberries last. On a floured surface, mold the dough into a loaf about the width of your hand. Cut the dough into wide triangles and place them on a baking sheet lined with parchment paper. (You can make ahead up to this point). Bake at 400 F for 15-20 minutes, until golden brown. Serve with tea or coffee and enjoy!