Almond-oat-buttermilk scones.

I made butter this week, which meant that [pity] I had buttermilk, which meant that [pity] a batch of scones was in order. I dug out a very old cookbook from the Four Sisters Inns and found a recipe for buttermilk almond scones. From there, I altered the recipe extensively, reducing the amount of almonds, adding some whole-grain rolled oats and substituting whole-wheat flour for some of the all-purpose.

The result? These almond-oat-buttermilk scones are hearty but not dense, a bit crunchy from the almonds and the sugar topping, buttery and not too sweet. I made half the batch in huge, 3-inch scones perfect for a fill-you-up breakfast and the rest in mini 1-inch rounds. They’d be perfect with a spoonful of homemade strawberry jam for breakfast.

Why not bake up this almond scone recipe for Mom this weekend?

hearty almond-oat-buttermilk scones

(makes 2 dozen, give or take depending on size)

1 egg
1 1/4 cups buttermilk
2 tsp. almond extract
4 cups flour (see Note)
3/4 cup rolled oats
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup sugar
1/2 cup cold butter, cut into pieces
1 cup + 2 Tbsp. sliced almonds, toasted and chopped (divided use)
2 Tbsp. heavy cream
raw or granulated sugar for sprinkling

Preheat oven to 425 degrees. In a large glass measuring cup, whisk together the egg, buttermilk and almond extract. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, sugar and 1 cup of almonds. Add the butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the buttermilk mixture, stirring with a fork. Dig your hands into the bowl and work the dough gently until it’s pretty well combined, then turn it out onto a lightly floured surface and knead 4 or 5 times until it forms a soft dough. Divide the dough in half; press each half into a round about 1 inch thick. Use a round cutter to make either large (2 1/2-inch to 3-inch) individual scones or mini (1-inch) ones; gather scraps, pat out dough again and continue cutouts until you’ve used up all the dough. Transfer to a parchment-lined baking sheet, brush each scone with cream and sprinkle with sugar and remaining 2 Tbsp. of chopped almonds. Bake 15–20 minutes (small scones will take less time) until golden brown on top.

Note: I used 3 cups of all-purpose flour and 1 cup of whole-wheat flour for this almond-oat scone recipe to add even more hearty texture, and I was pleasantly surprised that the scones remained tender. You could use the full amount of all-purpose flour.

related recipes

orange chocolate-chip muffins
cheddar-chive scones

4 thoughts on “Almond-oat-buttermilk scones.

  1. I’m almost glad that your butter didn’t work out, as it has meant that you could show us these wonderful scones. They look absolutely lovely and the almond flavour sounds delicious. Thanks for sharing the great recipe

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