Oatmeal and Raspberry Scone Recipe

Looking to tame your sweet tooth this afternoon? Make these guilt-free scones which are ideal with a cup of tea or coffee. The recipe is quick and easy for impromptu house guests, and makes about one dozen scones.

RELATED: Nutella Brioche Dessert Recipe


1 large egg

1/2 cup cold buttermilk

1 2/3 cups all-purpose flour

1 1/3 cups large flake oats

1/3 cup granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 cup + 2 tbsp cold butter

1/2 cup raspberries

Raw sugar for sprinkling


  1. Preheat oven to 400 ºF (200ºC) and line a baking sheet with parchment paper. In a small bowl, whisk eggs and buttermilk together. Set aside.
  2. In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and spices together. Grate the cold cutter with a cheese grater into the flour bowl and mix it into the dry ingredients until mixture becomes pebbly. Add buttermilk mixture to flour mixture and and stir using a spatula until the dough just comes together. Gently fold in berries, careful not to over mix. It’s OK if your dough is sticky at this point.
  3. On a floured work surface, dump your dough onto it and form it into a circle. Cut out 12 biscuits using a 1/4 cup measuring tool, an ice cream scoop, a biscuit cutter or a muffin scoop.
  4. Place scones on prepared baking sheet and bake for 20 minutes or until they are golden and firm.
  5. Transfer to cooling rack and cool for 10 minutes before serving. These scones are best eaten the day they are baked.

Image and Recipe via Warm Vanilla Sugar

July 23, 2015

Quick And Easy 4 Ingredient Vegan Scones Recipe

In an era where time is of the essence, who doesn’t love a cook-up that’s super quick and easy? This vegan scones recipe provided by top food blog, Veggieful, promises to be just that with only four ingredients necessary! What’s more, it’s likely that you’ll have them all on hand.

RELATED: Vegan Chocolate Pikelets Recipe With Chocolate Topping Recipe

“These scones are simple delicious and easy to make. Great for breakfast morning tea or a snack!” says the blogger. So, what are you waiting for? Let’s get cooking!



3 cups self-raising flour

120g vegan margarine, at room temp

1 cup Vitasoy

1 tbsp icing sugar

Optional extras

Strawberry jam

Whipped coconut cream

Icing sugar, to dust


  1. Preheat oven to 200 degrees celcius fan-forced and line a tray with baking paper.
  2. In a large bowl, add the flour and icing sugar and stir until combined.
  3. Add the margarine and use your fingers to rub it into the flour until lightly crumbly.
  4. Pour the soy milk in and knead until a dough is formed.
  5. Lightly sprinkle a surface with flour and knead the dough for one minute until a smooth dough has formed. Make sure you do not over-work the dough.
  6. Roll the dough into a long sausage and cut into 12 parts/scones. Alternatively,  you can use a circular cutter and cut into 12 rounds.
  7. Place the scones on the tray with a little bit of space between each one.
  8. Bake for 20 minutes until lightly browned.
  9. Serve immediately with jam and vegan cream. Enjoy!
July 12, 2015

Banana Bread Scones Recipe

Try this quick and healthy banana bread scones recipe on a lazy sunday – your family will thank you for it! Using ingredients such as 2 ripe bananas and a touch of cinnamon for that authentic taste, enjoy with a fresh juice or even a rich coffee.


1 cup white whole wheat flour

1.25 cup all-purpose flower

1/3 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1.5 tsp cinnamon

1/2 teaspoon nutmeg

1/2 cup unsalted better (cut into pieces)

2 ripe bananas (chopped and mashed)

1 egg lightly beaten

Brown Sugar Glaze (optional)

1/2 cup confectioners sugar

2 tbsp brown sugar

1/2 tsp vanilla extract

2-3 tsp milk


  1. Preheat oven to 350. Line a baking sheet with parchment paper or a baking mat.
  2. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in mashed banana and egg. Stir until just combined.
  4. Turn dough out onto well-floured surface. Dough will be soft and somewhat sticky. Knead 5-6 times until dough comes together.
  5. Shape into an 8-inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut into 8 pieces and place on prepared baking sheet.
  6. Bake for 15-18 minutes or until light golden brown. Transfer to wire rack to cool.
  7. In a small bowl, whisk together sugars. Add in vanilla and 2 tsp milk. Add another tsp milk if you want a thinner glaze. Drizzle over cooled scones. Serve.
  8. Store leftovers in a loosely covered container.

Image and Recipe via A Kitchen Addiction

September 12, 2014

Best-Ever Scones With Ginger Cream

This is the best scone recipe we’ve ever tried, light-as-air and perfumed with vanilla bean. Serve with dollops of fluffy ginger cream and lashings of hot tea.

The recipe uses the Electrolux TURBOPRO multi-function food processor but you can make these scones by hand, too.

Makes about a dozen scones. Preparation: 20 minutes. Cooking time: 15 minutes


1 cup clotted cream

1 teaspoon powdered ginger

2 tablespoons brown sugar


1 vanilla bean

2 cups plain flour

2 tablespoons raw sugar

50g butter

¾ cup ml fresh full-cream milk

2 teaspoons baking powder

1 egg

Pinch of salt


1. Preheat the oven to 170 °C, grease and line a baking tray with paper.

2. Split the vanilla bean lengthwise and use the pointed tip of a knife to scrape out the grains. Mix the vanilla grains with the raw sugar. Cut the butter into small cubes.

3. Using the TURBOPRO 1.25L multi-function food processor with the knife, put the flour, salt, sugar and baking powder into the bowl. Add the butter and egg and blend on slow speed until you achieve a crumbly, even mixture. Continue to blend on slow speed, adding in the milk a little at a time until the dough is thick and smooth and doesn’t stick to the sides of the bowl. If it does, add in a little extra flour.

4. Roll out the dough until it is 3cm thick and cut out the scones using a glass that is approximately 5-6cm in diameter. Place the scones on the baking tray and bake for 15 minutes until raised and golden.

5. Remove from the oven and allow to cool.

6. Take the 1L mixing jug and pour into it the clotted cream, brown sugar and ginger. Using the double whisk beat the ingredients rapidly until they bind and form an even cream.

7. Cut the scones in half and spoon a dollop of cream onto each before serving.

Tip: You can add 50g of sultanas that have been soaked in a cup of hot tea for 10 minutes to the scone dough. Or try other dried fruit like cranberries, cherries, apricots and dates.

What’s your favourite afternoon tea recipe?

June 5, 2013