Old Scottish Oat Scones (Base Recipe)

A rustic and satisfying oat scone. Rich, dense and bursting with comfort, serve them warm and fresh, with butter or jam. And eat like it’s 1869!

Dry mix

1 bag GRAINSTORM Old Scottish Oat Scone Mix
Or mill your own


Wet mix

• 1 large egg
• ½ cup heavy cream
• 2 tbsp milk

Other ingredients

• 1 stick (½ cup) very cold butter, grated
• a mixture of egg and heavy cream for glazing

DIRECTIONS

1. Preheat oven to 425°F, use convection if you have it; lightly grease a cookie sheet
2. Dry mix: combine your fresh milled flour, oat flakes and other dry ingredients in a medium bowl and set aside (Or use 1 bag of our fresh stone-ground Old Scottish Oat Scone Mix)
3. Wet mix: in a large mixing bowl, beat the egg, add cream and milk and whisk smooth
4. Combine cold grated butter with dry mix, crudely, using a fork
5. Final batter: add wet mix, folding gently until barely combined, working the dough as little as possible.
6. Shape the dough: turn out onto counter, pat gently into a rectangle 1 inch thick
7. Cut into triangles and arrange on cookie sheet, brush on glaze and sprinkle with sanding sugar
8. Bake 13-18 minutes, or until the tops JUST spring back. Do not over bake.
9. Remove from oven, wait 5-10 minutes, serve warm

This recipe makes 8 very large and very filling rustic oat scones!