It’s official, I’m on holiday. Which means I all up for the relaxed morning breakfast. My partner, not so much. Either way, it has been some beautiful mornings so far, and not wanting to enjoy the early sun by myself I have resorted to a trick of my parents. I bake something.

Specifically I turned to my family favorite of oat scones, which while meant for breakfast actually go well at all times of the day. It is a thoroughly Nova Scotian recipe, largely thanks to an influx of Scottish immigrants in the 1700-1800s. They brought with them a love of oats, and adapted quickly to the local surroundings.

They key to these is to adjust as you make, and not overwork. The ingredients are mixed together until just mixed and then cut, baked, cooled and eaten. If I am eating them for breakfast I’ll usually have a bit of butter and jam, if lunch or an afternoon snack I’ll usually switch to cheddar and some apple pepper herb jelly.

They are also pretty versatile, in the fall/winter and christmas I add cinnamon, cloves and nutmeg for more warming notes. When visiting markets I keep an eye out for blueberries to toss in, or sometimes dried raisins or cranberries.
Our oat scones are my go to baked good, I just love the chewy interior and slightly crispy bits near the edges. That, and they work wonders in waking up everyone in the house.

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Oat scones

Matt

Oat scones, a Nova Scotian classic baked good. Perfect for breakfast or as a mid afternoon snack with a bit of cheddar.

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Prep Time 10

Cook Time 10

Servings -8 pieces

Ingredients

225 g flour
160 g oats
1 Tb baking powder
½ teaspoon salt
60 g sugar
2 medium eggs
90 ml milk
125 g melted butter
60 g dried fruit optional
60 g blueberries optional
2 TB Cinnamon/cloves/nutmeg optional

Instructions

Melt the butter in and mix with milk and set aside.
Combine all dry ingredients, including adding any dried fruits or other spices that you might want.
Whisk one egg and mix this and the wet ingredients with the dry. Combine until all is combined.
Flatten the mixture out into a disk, roughly 1inch thick. Cut this into triangles and place onto a parchment lined baking tray.
Brush scones with remaining egg (whisked) and bake in pre-heated oven (190C -fan) for 10-12min, until browned.