Baking: Oat scones (a quick breakfast)

This morning I realised that we didn’t have any bread for breakfast in the house, and since I was quite hungry I wasn’t going to settle for ceraal with milk. I did a quick search on the internet and came up with the obvious answer: bake some scones!

My go-to recipe for scones have yoghurt in them, and we didn’t have any yoghurt either, so I couldn’t make those, but I found a recipe for oat scone that sounded nice and wanted to try it out. Problem was that it called for buttermilk, and for some reason, you can’t get buttermilk in Sweden. I usually substitute with filmjölk, but I also didn’t have that in the house, so I opted for just using regular milk instead. I don’t like raisins, so I left them out. And I am sure they will taste great with chocolate – have to try that someday.


  • 2 eggs
  • 2 tbsp acacia honey
  • 50 gram soft butter
  • 1 dl buttermilk
  • 250 gram all purpose flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp coarse salt
  • 50 gram rolled oats
  • 50 gram  raisins

Whip eggs and honey together

Oat scone: ingredients

Then stir in milk and butter and add the rest of the ingredients and combine well.

Oat scones: dough

Roll out to 1,5 cm thickness and cut out approx. 12 scones using a cutter or a glass.

Oat scones: Before oven

Brush with egg before baking in a 200 deg. C preheated oven for 10-12 minutes.

Oat scones: ready to eat

Serve hot or cold with your favourite scone topping.

Oat sones: plated


These turned out tasty even though I didn’t use buttermilk. I think I will try them with a bit of chopped dark chocolate in the dough next time.


One thought on “Baking: Oat scones (a quick breakfast)

  1. biggsis says:

    Always love to read about other people who go ahead and make something even when missing ingredients. Happy discoveries are made that way! 🙂

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