In my quest for the perfect scone recipe, I discovered this lovely Scottish variation using oats. Think oatmeal cookie meets scone. The oats add something homey and filling, and make this recipe a healthy breakfast choice. So I should feel no guilt whatsoever about piling them high with lemon curd or jam, right? Right.
Today, I’m making lemon poppy seed scones, but you can really add anything you like to this basic recipe. I also make them with dried cherries and slivered almonds, dried cranberries and orange zest, cinnamon apple, chocolate chip, etc.
Here’s what you’ll need:
You can also do orange cranberry scones by subbing 1/2 cup of dried cranberries for the poppy seeds, and using orange oil instead of the lemon. Other yummy variations would be chocolate chip, blueberry, or cinnamon raisin. Just add 1/2 to 2/3 cups of chips, blueberries, or raisins. And 1 t. of cinnamon for the raisin scones.
There are a lot of photos here, but these come together pretty quick. So lightly grease a cookie sheet (or use a sheet of parchment paper), and preheat your oven to 425.
and crack an egg in on top.
Whisk it all together until the eggs are frothy, and there you have the wet ingredients.
Now, to assemble the dry ingredients. Add 1 1/2 cups of flour to a mixing bowl.
Now add 2 cups of rolled oats.
1/4 c. of sugar,
1/2 t. salt
and 4 t. of baking powder.
Stir to blend the dry ingredients.
You can stop here if you just want a plain scone recipe. But why go with plain when you can make lemon poppy seed scones?
So, first, I tweak the dry ingredients…add in about a T. of poppy seeds.
Next, zest a lemon into the flour mix.
Chop the lemon in half and juice it into the dry ingredients.
Or you can use a 1 1/2 T. of lemon juice from concentrate…and you can add this to the wet ingredients instead of the dry. Duh.
Now we’re gonna tweak the wet ingredients with a 1/2 t. of pure lemon oil. Cooking with oils adds a lot more flavor than extracts. I buy NOW brand from my favorite vitamin website, Lucky Vitamin.
Now you’re going to pour the wet ingredients into the dry.
And stir until it comes together into a loose dough.
You want it to just cling together, but not have any dry spots. You can add a sprinkle of milk if it’s still too dry to come together. Flour is very fickle and absorbs moisture out of the air, so sometimes you have to tweak and add a little more milk to make it work. Divide the dough in two.
wait until this point in the recipe to stir in my flavorings. I might knead almond extract and dry cherries into one lump of dough, and poppy seeds, lemon oil and zest into the other. It works just as well.
Serve with butter, jelly, or lemon curd.
- ½ cup butter, melted
- ⅓ cup milk
- 1 egg
- 1½ cups all-purpose flour
- 2 cups rolled oats
- ¼ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- Zest and juice of one lemon
- 2 T. Poppy Seeds
- ½ t. lemon oil
- Preheat the oven to 425 degrees F
- Lightly grease a baking sheet, or cover with a sheet of parchment paper.
- In a small bowl, melt butter. Measure in milk and egg, and beat until frothy.
- Add ½ t. lemon oil for lemon flavored scones.*
- In a large bowl, mix the flour, oats, sugar, baking powder, and salt. Add in zest and juice of one lemon, and a 2 T. of poppy seeds.
- Pour wet ingredients into dry to create a soft dough.
- Divide dough, and pat dough into two ½ inch thick circles.
- Place on the prepared baking sheet.
- Score each circle of dough into 8 wedges using a butter knife.
- Bake 15 minutes in the preheated oven, until lightly brown.
- Split wedges, and serve warm with butter, lemon curd, or jam.
!Variations: You can also do orange cranberry scones by subbing ½ cup of dried cranberries for the poppy seeds, and using orange oil and zest instead of the lemon. Other yummy variations would be chocolate chip, blueberry, or cinnamon raisin. Just add ½ to ⅔ cups of chips, blueberries, or raisins. And 1 t. of cinnamon for the raisin scones.