Honey Oat Scones

Looking to level up your snack/dessert game with the cooling weather? If so, these hearty scones make the perfect sweet treat.

This recipe makes great use of that bottle of cream hiding at the back of your fridge. You know, the one that you bought for that dessert but never ended up using and now it’s almost out of date.

I quickly baked up a batch of these scones just yesterday and it’s safe to say, my housemates and neighbor thouroughly enjoyed them. I spent the evening curled up on the couch in front of the heater with a couple of these scones and I may have gone back for seconds.

The best part about these scones (apart from being hearty and filling) is that they are quick to whip up and are fantastic straight out of the oven.

But let’s cut to the chase…

Why you’ll love this recipe

  • It uses 5 ingredients
  • Takes 20 mins or less to bake
  • They are the definition of rustic

You will need:

Self- Raising flour: As it already contains baking powder, the flour acts as a rising agent in the recipe.

Rolled Oats: Additionally, you could also use steel cut oats or quick oats. I prefer rolled for the texture as well as the whole oat look on the top of the scones

Honey: The honey acts as a liquid sweetener and does not particularly add much flavour to the scones themselves. I have used this recipe with white granulated sugar and it works just as well. However, as I use honey when serving the scones and already have it on hand, I prefer to just use the honey. If you are refined sugar conscious and like to use natural sweeteners, this is the best option.

Cream: I have used thickened cream as this is what’s most readily available within Australia. If you were particularly desperate, milk or buttermilk can be substituted.

I also like to make my own mascarpone which is what I have when serving my scones. Whipped cream is also a great way to top them and more cost effective if you buy from the supermarket.



  • Mixing bowl
  • Cookie cutter
  • Knife
  • Rolling pin or class jar/bottle
  • Baking tray

Tips for perfecting the recipe:

  • Make sure you do not over work your dough when lightly kneading and rolling as this will result in a tougher scone that won’t hold its shape as well.

Honey Oat Scones

Prep Time10 mins
Total Time30 mins
Course: Dessert, Snack
Servings: 12 Scones


  • Mixing bowl
  • Knife
  • Cookie cutter
  • Rolling Pin
  • Baking tray


  • 280 g (or 2 Cups) Self Raising flour + extra for rolling
  • 60 g (or 2/3 Cup) Rolled oats
  • 45 g (2tbsp) Honey + extra for serving
  • 300 ml Thickened cream
  • Pinch Salt
  • Mascarpone or whipped cream for serving


  • Preheat oven to 180° Celsius and line a tray with baking paper
  • In a mixing bowl combine all ingredients and mix with a knife until dough just begins to come together. Lightly flour a clean bench before lightly kneading mixture. You do not want to over work the dough at this stage.
  • Lightly dust dough with flour. Roll out dough to thickness of 3cm and cut into shapes with a cookie cutter. Place scones on prepared baking tray about 5mm apart from each other.
  • Bake in preheated oven for 15-20 minutes or until golden brown
  • Cut scones in half and serve with honey and mascarpone or whipped cream


Make sure you do not over work your dough when lightly kneading and rolling as this will result in a tougher scone that won’t hold its shape as well.

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