Mix only briefly
Long kneading can toughen the dough. Small butter pieces may remain visible before baking.
European Recipe
Oat and walnut scones
Cold butter is rubbed into the dry ingredients. Milk brings the dough together, then it is divided and baked straight away.
Total time
40 min
Calories
298 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Small breakfast bakes without proving
Brief mixing keeps the dough more tender than long kneading. Bake without an egg wash and serve warm. The recipe makes six scones, one per serving.
Breakfast
Autumn Recipes
Recipe
Oat and walnut scones
Six crumbly triangles made with wheat flour, rolled oats and walnuts, lightly sweetened and egg-free.
Ingredients
6 servings
Method
-
1
Mix dry ingredients
Preheat oven to 200 °C conventional top and bottom heat. Line a tray with baking paper. Finely chop the walnuts. Mix flour, oats, sugar, baking powder and salt in a bowl.
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2
Bring dough together
Briefly rub the cold butter into the mixture with your fingertips until coarse crumbs form. Add walnuts and all the milk. Mix briefly with a spoon just until a soft dough comes together; do not knead until smooth.
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3
Shape the scones
On the baking paper, press dough into a round disc about 18 cm wide and 2 cm thick. Cut into six equal triangles with a knife and carefully separate them a little on the tray.
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4
Bake and briefly cool
Bake on the middle shelf for about 18 to 22 minutes until golden and fully baked. Extend baking if needed; the centre must no longer be doughy. Cool on a rack for about 5 minutes and serve warm. This brief cooling phase is included in the preparation time. This makes six scones, one per serving, without spread.
Kitchen know-how
Tips for Oat and walnut scones
Shape without extra flour
Press dough directly on baking paper. This avoids working in uncounted extra flour.
Variations
How to adapt this recipe
Replace walnuts with the same shelled weight of finely chopped hazelnuts. Flavour and nutrition change.
Replace wheat flour with the same weight of Type 630 spelt flour. Texture and nutrition may differ.
Nutrition per serving
298kcal
33.4 gCarbohydrates
6.5 gProtein
14.7 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Oat and walnut scones
No. Baking powder lifts the dough in the oven. Shape and bake the triangles immediately after mixing.
No. Eggs and glaze are not part of the basic recipe. The tops stay fairly matte and turn lightly golden.
Divide all the dough into six equal triangles. One serving is one scone without butter, jam or other spreads.
They are only lightly sweetened and have a nutty oat flavour. No icing or sweet filling is included.
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