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+ servings
5 from 4 votes
A lemon blueberry scone on a blue plate with blueberries, lemon curd and butter.
Morning Scones
Prep Time
20 mins
Cook Time
30 mins
Freezing Time
2 hrs
Total Time
50 mins
This delicious scone recipe includes a combination of flours and whole rolled oats, pulled together with butter and buttermilk and enough fresh fruit to have a burst of flavor in every bite. Almost every special day in my life starts with one of these morning scones, with any number of fruit combinations.
Course: Desserts/Sweets
Cuisine: British
Keyword: Breakfast/Brunch, Vegetarian
Servings: 10
Calories: 476 kcal
  • cups whole-wheat flour
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • teaspoons baking powder
  • 2 cups rolled oats
  • 10 ounces unsalted butter (2½ sticks), cubed
  • ¾ cup buttermilk
  • 1 to 1¼ cups of fresh fruit (blueberries and lemon zest or strawberries and rhubarb or cranberries or blueberries and banana
  1. Combine all the dry ingredients together in a large bowl.
  2. Add the butter cubes and mix by hand or with an electric mixer until the mixture reaches a coarse consistency.
  3. Add the buttermilk and mix the dry ingredients and buttermilk together only until just combined.
  4. Add the fruit and/or zest and gently mix again, until the mixture feels like it will clump together when you squeeze it.

  5. Lay out a piece of parchment paper, turn the mixture out onto the paper and shape the dough into a long rectangular log about 15-inches long by 4-inches wide.
  6. Score the dough in five equal 3-inch by 4-inch rectangles and then score each square again on a diagonal to mark 10 triangles.
  7. Wrap the dough in plastic wrap and place it in the freezer for at least a few hours before baking. (You can wrap the entire log if you will be baking all ten scones at once. Otherwise, cut the dough into serving sizes that you will likely use – in two’s or four’s etc. and wrap each serving separately.)
  8. When ready to bake, Let the scones sit out on the countertop while you pre-heat the oven to 350ºF. When the oven has pre-heated, cut the scones across the score lines into individual triangles. Place the triangles onto a baking sheet leaving a little space between the scones. Transfer the baking sheet to the oven.
  9. Bake at 350ºF for about 25 to 30 minutes, or until lightly golden brown on the edges. Serve with butter, fresh fruit, lemon curd or yogurt.
Nutrition Facts
Morning Scones
Amount Per Serving
Calories 476 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g75%
Cholesterol 62mg21%
Sodium 308mg13%
Potassium 271mg8%
Carbohydrates 57g19%
Fiber 3g12%
Sugar 16g18%
Protein 7g14%
Vitamin A 740IU15%
Calcium 88mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.