Oatmeal Scones

Oatmeal Scones- Adapted from Outlander Kitchen: The Official Outlander Companion Cookbook By: Theresa Carle-Sanders

Preheat oven to 350 


2 cups of all-purpose flour

1 cup rolled oats

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt (I used pink himalayan)

3/4 cup (stick and a half) cold butter

2/3 cup light cream ( I used half and half)


Combine flour, oats, sugar, baking powder, and salt in a large bowl. Mix well.

Set aside 2 tablespoons of butter. Grate the remaining butter into the flour mixture and stir so it comes together evenly.

Once somewhat combined add your cream and mix with a wooden spoon. Once it has combined used your hands to bring the dough together into a rough ball and knead on a floured surface until combined.

Pat the dough into a 1 inch thick sheet and use a cookie cutter to cut out your scones. You should have around 8-10 scones. Use a prepared baking sheet to evenly space out your scones. 

Melt the remaining 2 tablespoons of butter and brush the tops of the scones. 

Bake until golden brown on the tops and bottoms about 20-25 minutes.

Serve slightly warm with butter and jam.

Store in a covered container for 3-4 days.