Proper Scottish Oat Scones

May/June 1991

Your rating: None Average: 3.7 (42 votes)

What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half the fat was cut from the original recipe. These are nutritionally superior to their forebears and offer 81 fewer calories.

"I'm puzzled by the low average rating. These are delicious, not-too-sweet, and easy to make. My whole family is delighted every time I make them. "
Proper Scottish Oat Scones

Makes: 8 servings

Active Time:

Total Time:


  • 2 tablespoons butter
  • 1 1/4 cups rolled oats
  • 3/4 cup all-purpose white flour
  • 3/4 cup whole-wheat pastry flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1 large egg, lightly beaten
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons canola oil


  1. Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
  2. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
  3. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.
  4. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.


Per scone: 255 calories; 8 g fat (3 g sat, 1 g mono); 34 mg cholesterol; 40 g carbohydrates; 6 g protein; 3 g fiber; 392 mg sodium; 89 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 2 fat

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Recipe Categories

Ease of Preparation
Total Time
45 minutes or less
8 or more
Health & Diet Considerations
Low cholesterol
High fiber
Preparation/ Technique
May/June 1991
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