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Apple and Honey Oat Scones 1

Apple and Honey Oat Scones

These Apple and Honey Oat Scones combine the rustic comfort of traditional Scottish scones with the wholesome goodness of rolled oats and the natural sweetness of honey and fresh apples. The perfect balance of hearty oats, sweet honey, and tart apples creates a breakfast pastry that's not only delicious but also provides sustained energy throughout your morning.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Scottish
Servings 8 scones
Calories 340 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Pastry Cutter
  • Mixing Bowls

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour substitute with whole wheat flour for extra nutrition
  • 1 cup rolled oats use quick oats if you prefer a less textured scone
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup cold unsalted butter cubed
  • 2 medium apples peeled and diced (Honeycrisp or Granny Smith work beautifully)
  • 1/3 cup honey local honey adds wonderful complexity
  • 2/3 cup buttermilk no buttermilk? Add 2 teaspoons of lemon juice to regular milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Topping (Optional)

  • 2 tablespoons turbinado sugar for topping
  • additional oats for sprinkling

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until it resembles coarse crumbs with pieces no larger than peas.
  • Fold in the diced apples, making sure they're evenly distributed throughout the mixture.
  • In a separate bowl, whisk together the honey, buttermilk, egg, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir just until the dough comes together. Avoid overmixing.
  • Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1-inch thick. Using a bench scraper or sharp knife, cut the circle into 8 equal triangles.
  • Place the scones on your prepared baking sheet, leaving about 2 inches between each one. Refrigerate for 15 minutes.
  • Just before baking, brush the tops of the scones with a little buttermilk, then sprinkle with turbinado sugar and additional oats if desired.
  • Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
  • Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

For the flakiest scones, make sure your butter is very cold.
Overmixing the dough will result in tough scones—mix just until combined.
The 15-minute chilling time is essential for creating perfect texture.
These scones can be made ahead and frozen either before or after baking.
For a vegan version, use maple syrup instead of honey and replace butter and buttermilk with plant-based alternatives.

Nutrition

Calories: 340kcalCarbohydrates: 52gProtein: 6gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 270mgFiber: 3gSugar: 18g
Keyword Apple Scones, Honey Oat Scones, Breakfast Pastry, Oat Scones
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