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Irish Fruit and Oatmeal Scones

March 3, 2014 by Kayley 21 Comments

Fruit and Oat Scones 2

Happy March, Everyone! I’m so happy that this month has arrived and we can start looking forward to spring. I thought I’d kick off the first recipe of the month with a good old Irish classic. Fruit and Oatmeal scones. These would be perfect to serve as a snack on St. Patrick’s Day. Or served with breakfast, along with a little butter and Jam or honey.

Fruit and Oat Scones 5

I am not a huge breakfast person. I would be good to grab a scone and go. But if you really wanted to have a serious traditional Full Irish breakfast it might include these scones or this soda bread, eggs, bacon, sausages, potatoes, tomatoes, beans, etc. They do not mess around with breakfast.

Fruit and Oat Scones 3

You could add any assortment of dried fruit that you happened to have on hand to these scones. I only had dried apricots and raisins and they were lovely together. But I wouldn’t have minded having some dried cherries or cranberries around to throw in as well.

Fruit and Oat Scones 6

Be careful not to overcook these scones. They tend to get a bit dry and mealy when over-done. I served mine with a bit of spiced apricot jam on top, but you could get away with out adding anything else. These scones are loaded with fruit.

Fruit and Oat Scones 4

Fruit and Oat Scones
 
Print
Ingredients
  • 1 ½ C. flour
  • 1 ¼ C. quick old-fashioned oats, uncooked
  • ¼ C. sugar
  • 1 T. baking powder
  • ¼ t. salt
  • 6 T. butter
  • 1⅓ C. (6oz) Dried Mixed Fruit(raisins, apricots,cranberries,cherries,etc)
  • ½ C. milk
  • 1 egg, lightly beaten
Instructions
  1. In a bowl, combine flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs; stir in fruit.
  2. Add milk and egg, mixing until dry ingredients are moistened. Place the dough on a lightly greased or parchment lined cookie sheet. Sprinkle a little flour on top of the dough and roll out or pat dough into an 8-inch circle. With sharp knife, score 12 wedges.
  3. Bake in preheated 375° oven for 30 minutes or until golden brown.
  4. Cut the scones apart and serve warm with butter and jam or honey.
3.2.2925

Recipe: lightly adapted from Michigan Cottage Cook

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Filed Under: Breakfast, Holidays, Muffins and Quick Breads Tagged With: irish, scones, Snacks

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Comments

  1. Megan - The Emotional Baker says

    March 3, 2014 at 4:08 PM

    These scones sound amazing! I love that any mix of dried fruit can be added. They will be the perfect treat for St. Patrick’s Day.

    Reply
    • Kayley says

      March 4, 2014 at 5:21 AM

      Thanks Megan! They are definitely a good healthy scone!

      Reply
  2. Abbie @ Needs Salt says

    March 4, 2014 at 3:00 PM

    These scones are gorgeous! Everything about them.
    Pinning!

    Reply
    • Kayley says

      March 4, 2014 at 3:02 PM

      Thank you Abbie! =) and thank you for pinning!

      Reply
  3. Crystal | Apples & Sparkle says

    March 4, 2014 at 3:22 PM

    Ooo, I love the sound of these. The oatmeal and the dried mixed fruit, I would definitely love this for breakfast with my morning coffee. Yum! : )

    Reply
    • Kayley says

      March 4, 2014 at 3:25 PM

      Thanks Crystal! They are definitely a good, filling breakfast scone =)

      Reply
  4. Consuelo @ Honey & Figs says

    March 5, 2014 at 2:35 PM

    Aw hi there – you have such a beautiful blog with lovely pictures! So glad I just came across it. And your recipes sound great too. I just love the sound of these scones; they’d make such a perfect breakfast! xx

    Reply
    • Kayley says

      March 5, 2014 at 3:23 PM

      Thank you Consuelo! Your blog is lovely as well! I love your fresh, clean look =)

      Reply
  5. Becky Overton says

    September 29, 2014 at 4:33 PM

    Do you have any scone recipes that don’t have fruits. My family do not want fruit in their scones. Looking for a good easy recipe.

    Reply
    • Kayley says

      September 29, 2014 at 4:57 PM

      Hi Becky! I have a whole lot of scone recipes on this site! Just type “scone” into the search box and it will take you to all of them =)

      Reply
  6. Guy Gervais says

    March 11, 2016 at 10:39 AM

    Hi,

    Looks good!

    Excuse my ignorance but what do you mean by “score 12 wedges”? Should I cut it up before baking?

    Regards,

    Guy

    Reply
    • Kayley says

      March 11, 2016 at 6:12 PM

      Hi Guy! To score would mean to place cuts on top of the dough, but don’t cut all the way through. This way it will bake with lines on the top that slightly separate each wedge of scone so you can easily cut them after its baked 🙂

      Reply
  7. maarie says

    January 24, 2017 at 3:29 PM

    Hey! Please help me: is it 375 Fahrenheit or ° C ?
    Thanks you

    Reply
    • Kayley says

      January 25, 2017 at 8:19 AM

      Fahrenheit 🙂

      Reply

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