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Oat scones

Published: Jul 21, 2015 · Modified: Oct 20, 2018 · This blog uses cookies and may contain ads or affiliate links. See this page for more details · 2 Comments

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It’s official, I’m on holiday. Which means I all up for the relaxed morning breakfast. My partner, not so much. Either way, it has been some beautiful mornings so far, and not wanting to enjoy the early sun by myself I have resorted to a trick of my parents. I bake something.

Specifically I turned to my family favorite of oat scones, which while meant for breakfast actually go well at all times of the day. It is a thoroughly Nova Scotian recipe, largely thanks to an influx of Scottish immigrants in the 1700-1800s. They brought with them a love of oats, and adapted quickly to the local surroundings.

They key to these is to adjust as you make, and not overwork. The ingredients are mixed together until just mixed and then cut, baked, cooled and eaten. If I am eating them for breakfast I’ll usually have a bit of butter and jam, if lunch or an afternoon snack I’ll usually switch to cheddar and some apple pepper herb jelly.

They are also pretty versatile, in the fall/winter and christmas I add cinnamon, cloves and nutmeg for more warming notes. When visiting markets I keep an eye out for blueberries to toss in, or sometimes dried raisins or cranberries.
Our oat scones are my go to baked good, I just love the chewy interior and slightly crispy bits near the edges. That, and they work wonders in waking up everyone in the house.

[imagebox maintitle=”More Nova Scotian Food links” subtitle=”Bluenoser Notes” image=”http://rougheats.com/wp-content/uploads/2015/07/8100626083_824ec0b91c_z.jpg” color=”white” space=”30″ link=”http://www.rougheats.com/bluenoser”]

Oat scones

Matt
Oat scones, a Nova Scotian classic baked good. Perfect for breakfast or as a mid afternoon snack with a bit of cheddar.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Servings 6 -8 pieces

Ingredients
  

  • 225 g flour
  • 160 g oats
  • 1 Tb baking powder
  • ½ tsp salt
  • 60 g sugar
  • 2 medium eggs
  • 90 ml milk
  • 125 g melted butter
  • 60 g dried fruit optional
  • 60 g blueberries optional
  • 2 TB Cinnamon/cloves/nutmeg optional

Instructions
 

  • Melt the butter in and mix with milk and set aside.
  • Combine all dry ingredients, including adding any dried fruits or other spices that you might want.
  • Whisk one egg and mix this and the wet ingredients with the dry. Combine until all is combined.
  • Flatten the mixture out into a disk, roughly 1inch thick. Cut this into triangles and place onto a parchment lined baking tray.
  • Brush scones with remaining egg (whisked) and bake in pre-heated oven (190C -fan) for 10-12min, until browned.
« Apple pepper herb jelly
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Food nova scotia, oats, scones

Reader Interactions

Comments

  1. Old Fat Guy says

    August 27, 2015 at 3:47 am

    Oat Scones. Brilliant! I will have to try this.

    The Old Fat Guy

    Reply

Trackbacks

  1. Oatmeal yogurt pancakes - Rough Eats says:
    February 7, 2016 at 10:28 pm

    […] they turn to mush as soon as the syrup hits them. So, tried something new based on my love of oats. I thought, what about adding those. Then I noticed some yogurt in the fridge I use for soda bread. […]

    Reply

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