• Cooking Time: 12-20 minutes
  • Servings: 12
  • Preparation Time:


  • 1 1/2 Cups whole wheat flour
  • 1 1/2 Cups all purpose flour
  • 1/2 Cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Cup cold margarine
  • 2 Cups oats
  • 1 Cup buttermilk (or 1 Cup milk with 1 teaspoon of lemon juice, sour milk)
  • Zest of 2 lemons
  • 1 cup craisins (dried cranberries)


  • 1. Preheat oven to 350F (175C)
  • 2. Line a baking sheet with parchment paper
  • 3. Combine flour, sugar, baking powder, baking soda in a large bowl
  • 4. Add margarine and cut into the flour using a pastry cutter, or fork, or 2 knives. Mixture should look pearly and crumbly.
  • 5. Stir in the oats and lemon zest.
  • 6. Stir in the buttermilk and craisins until just moistened
  • 7. Bring dough together using your hands. If dough is too crumbly add a little more buttermilk. Try to avoid over-mixing
  • 8. Divide dough into 2 inch balls, place on pan and flatten. Ensure that there is space between each ball
  • 9. You can sprinkle with coarse sugar if desired.
  • 10. Bake for 12-20 minutes until browned and edges look dry. Be sure not to undercook, these taste best when the outside is a little crunchy


This is an alteration of the Strawberry Oat Scones we made before.

Categories: Scone 

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