Scottish Oat Scones ( "Horse Treats" )

Scottish Oat Scones

Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

Scottish Oat Scones Scottish Oat Scones ( "Horse Treats" )
Recipe by
Published on March 19, 2011

Easy to make, these oat scones are warming, filling, and just slightly sweet — wonderful with butter and jam

Preparation: 10 minutes
Cooking time: 10 to 15 minutes

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  • 1 1/2 cups spelt flour or unbleached white flour
  • 2 cups rolled or steel-cut oats
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup whole milk
  • Preheat an oven to 425°F and grease or line a baking sheet with parchment paper.

  • In a large bowl, combine the flour, oats, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

  • In a small bowl, beat the egg until frothy. Now add the melted butter and milk and whisk further to combine. Pour into the dry ingredients and mix until you have a soft dough. Shape and pat the dough into two 6 to 7 inch circles. Score the tops into 6 to 8 pie-shaped wedges and bake for 10 to 15 minutes or until golden brown. Let cool for a few minutes.

  • Split the scones open and serve with butter and jam.

Makes 12 to 16 scones
Scottish Oat Scones

More oat recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Pomegranate & Blueberry Oat Smoothie
Vanilla Oat Pancakes
Quinoa-Oat Croquettes


Johanna GGG said...

very funny and lovely scones - your father sounds like an amusing man albeit with good taste in scones

Valerie Harrison (bellini) said...

These may be similar to oat cakes that my mom used to make. At the very least they both originate in Scotland. The sones would have been lovely this morning before i headed off to work.

LinHun Yun said...

delicious .... emmmm nyami ,, nice blog Lisa's Kitchen

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thank you :D

Anonymous said...

I'm craving oats now! I guess theese make perfect companions for a soup as well. Do these keep at all, or are they best eaten very fresh. like most scones?

Lisa Turner said...

These do keep for a few days, though they are so yummy that you may just want to gobble them up the same day they are made.


Wow, its look delicious...

Eunice said...

I'm craving for one now thanks to you. I have never imagined that such simple ingredients can be used to make a tasty and healthy delight. Good job on the post! I can't wait to have a bite of that "horse treats".

eatme_delicious said...

I can't wait to try these! I love oat scones. And also love that you suggest using spelt flour instead of all purpose.

Matina said...

I just made these but found that the middle still stays a bit raw. I had to cut through and separate them to cook all the way through. Did I do something wrong?

Lisa Turner said...

Oven temperatures vary, so maybe that was the trouble. These worked out just fine for me.

Fenris said...

I made these and took them to a potluck where fellow scots were present. They were greeting with delight.

Ana said...

Made these using almond flour and substituted pineapple juice for the sugar; great!