Scottish Oatmeal and Fruit Scones


These scones are like having a bowl of oatmeal with fruit. I make them when I know I will not have time to sit down and eat breakfast the next day. They travel well and are so delicious.


2 cups flour

1 tbs baking powder

½ tsp baking soda

1 tsp salt

½ cup cold diced butter – additional butter for greasing baking sheet

2 cups oatmeal

¾ cup sugar

1 cup Sunmaid dried fruit bits (hydrate fruit in warm water then squeeze dry)

1 tbs lemon zest

¼ cup milk

1 egg

1 tsp vanilla

1 tbsp Confectioners sugar for decoration

Streusel Topping:

1 egg white for coating the scones

½ cup white sugar

½ cup flour

1 ½ tsp cinnamon

4 tbsp cold butter diced


Preheat oven to 425 degrees and place rack in middle of oven. Cover pan with a sheet of parchment paper and then grease the parchment paper.

Place the flour, butter, baking powder, baking soda and salt in food processor and pulse until butter is pea sized.

In a large bowl combine oatmeal, sugar and flour mixture with a wooden spoon. Stir in the dried fruit and lemon zest.

In a separate small bowl combine the milk, egg and vanilla. Add this mixture to the bowl and stir until the dough just comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface then flatten and fold in half four or five times then cut the dough in half and form into 2 balls then pat each ball into a disc about 6 inches round and about 1 ½ inches thick. Wrap each piece in plastic wrap and place in refrigerator for 15 minutes. Remove dough from the refrigerator and place side by side on prepared baking sheet. Brush the tops with egg whites then add the streusel topping. Recipe to follow. Cut each circle into 6 pie pieces (think of a clock face and cut from 12 to 6, from 10 to 4 and from 2 to 8) but do not separate the pieces. This keeps the points from burning while baking. Bake the scones for 17 minutes. Let cool on baking sheet for 5 minutes before separating and removing to a rack to finish cooling. Sprinkle with confectioners sugar before serving. Makes 12 scones.

Streusel Topping: Add the sugar, flour, cinnamon and butter to bowl of stand mixer and mix at medium speed for 5 minutes or until it begins to look crumbly. Chill in refrigerator until needed.


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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