Scott's Porage Oats Cuisine Blog

Fruit and Oat Scones

Preparation and cooking time: 20 minutes. Makes 12 scones.
For a real indulgence just add a dollop of clotted cream and raspberry jam to these scones.
Look out for other delicious recipes on our Scott's Porage Oats packs.


  • - 175g self raising flour
  • - 1tsp baking powder
  • - ½ tsp ground cinnamon
  • - 50g butter or cooking margarine
  • - 50g caster sugar
  • - 50g dried fruit
  • - 125g Scott's Porage Oats
  • - 150ml natural yoghurt
  • - 1 egg, beaten


Preheat oven to 220C, 425F, Gas Mark 7. Lightly grease a baking sheet.

Sift the flour, baking powder and cinnamon into a bowl and rub in the butter until mixture resembles breadcrumbs.

Stir in the sugar, dried fruit and Scott's Porage Oats. Beat the yoghurt and egg together, add to the bowl and mix to form a soft dough.

Tip dough onto a floured surface and knead lightly. Press dough out gently to form a 23cm circle, cut into 12 wedges. Place on a baking sheet and bake for 10-15 minutes until well risen and golden brown.