Hearty Oat Nut Scones Recipe

I recently had High Tea at a local British-owned tea shop and the scones–served warm and piled with “clotted cream“–were such a fabulous winter comfort food, I couldn’t wait to try making them at home. But I wanted a healthier version than the white-flour one, so I did a little experimenting and came up with this versatile, quick-to make oat recipe that offers so many cholesterol-reducing benefits for our hearts! Walnuts add crunch and omega-3 oils, and optional black currants are rich in anti-oxidants.

These tender scones make a lovely breakfast or snack with coffee or tea, or a satisfying dessert. You can gild the lily with fresh fruit preserves, if you like. Either way, Hearty Oat Nut Scones are a cottage treat for your taste-buds and your heart!


1 cup uncooked old-fashioned rolled oats
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cut into 1/4-inch cubes
1/2 cup sour cream
1/2 cup milk
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup dried black currants (optional)

1. Preheat oven to 375F. In a large bowl, combine oats, flours, brown sugar, baking powder, baking soda, and salt. Sprinkle butter cubes over flour mixture and use a pastry knife to cut the butter into the flour until the mixture resembles coarse crumbs. (Or you could pulse in a food processor briefly.)

2. In a small bowl, whisk together the sour cream, milk, egg, and vanilla extract. Add this mixture to the flour mixture, stirring to combine. Stir in the walnuts and currants.

3. In the center of an ungreased baking sheet, pat the dough into an 8-inch diameter circle. Cut with a serrated knife into 8 wedges.

4. Bake 15 minutes, or until top is lightly browned and cake tester or toothpick inserted in the center of a scone comes out clean.

5. Remove baking sheet from oven and allow to cool on a wire rack for 5 minutes. Serve warm or cool.

Serves 8.

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).


JL A4 years ago


Michele Wilkinson

Thank you

KS Goh
KS Goh6 years ago

Thanks for the article.

Micheal Moffat
Past Member 6 years ago

"Let your food be your medicine and your medicine be your food." Hippocrates
we must light up the darkness for knowledge is not power its empowering lets all be empowered to change. life has value beyond measure
Peace and Love

Jennifer C.
Past Member 6 years ago

Yummy! Thanks for the great recipe.

Jessica S.
Jessica S8 years ago


Marie Breskic
Marie Breskic10 years ago

They're too sweet for a Swedish breakfast, but really nice as a snack with coffee or tea.