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Oat and Spelt Scones

Oat and Spelt Scones

min prep 35 min
serves 8 Scones


1¾ cups (260g) white spelt flour

1½ cups (135g) UNCLE TOBYS Traditional Oats, plus 2 tbsp extra

2 tsp baking powder

1 tsp fine sea salt flakes

60g cold butter, chopped finely

1 cup (250ml) buttermilk, plus 1 tbsp extra 1 tbsp honey

butter and jam, to serve


Preheat oven to 200°C fan-forced (see tips). Line an oven tray with baking paper.

Process flour, oats, baking powder and salt until fine. Add butter; process until fine crumbs form. Tip mixture into a large bowl. Add combined buttermilk and honey. Using a dinner knife, cut liquid through mixture until it starts to clump together. Turn out onto a floured surface. Knead gently for 45 seconds or until dough just comes together. (Don’t overwork the dough or it will be tough.)

With floured hands, shape dough on tray into a 16cm round. Mark the round into eight wedges using the back of a floured knife. Brush top with extra buttermilk; sprinkle with extra oats.

Bake scones for 20 minutes or until top is golden. Serve warm with butter and jam.

TIP: Using the fan function on the oven will give the scones an extra boost. Scones are best made on the day of serving.

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