Oatmeal Breakfast Scones

This is an adapted version of “Oatmeal Raisin Scones” that my mom cut out of the London Free Press in 1979.


1 cup whole wheat flour

3 tbsp brown sugar

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/3 cup butter

1 cup quick cooking rolled oats

1/2 cup dried cranberries (or Craisins)

1/2 cup chocolate chips

1/3 cup walnuts

1 eggs

2 tbsp milk


Stir dry ingredients together and add eggs and milk. On a lightly floured surface (I use all purpose flour for this step), pat dough into a seven inch circle and cut into 12 equal wedges. Place scones on ungreased cooking sheet. Bake at 400 F for 10-12 minutes, or until golden brown.

–Recipe by Christina S.


3 Comments Add yours

  1. I love when people save recipes that long, you know they’ll be good.

  2. I left out the cranberries, walnuts, and chocolate chips this time, and drizzled with honey. Delicious change!

  3. Jen says:

    I used a banana instead of butter and it worked! Also left out the walnuts… mostly because I didn’t have any 🙂 Delish!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s