Its true that a good scone is a delicate flavor balance of opposites: rich but light, tender but sturdy, satisfyingly sweet but not overly so.
As baking soda and baking powder came into use as rising agents in the mid 19th century, the familiar light, raised scones began to appear in recipe books.
Scones are closely related to biscuits in that they contain much of the same ingredients — flour, baking powder, salt, shortening or butter.
The making of tender scones lies in the technique itself. The ‘secret’ is to mix the dough as little yet as thoroughly as you can. The less you work at it, the more tender the scones will become.
Scones as well as muffins seem to fall in and out of ‘fashion’. For me, I love them both and never tire of making either one.
This particular recipe I developed some time back with a lot of room for variations. My sister, Loretta and I share a common addiction for scones and fully believe it should be a constant in one’s life. This one is for you, Loretta. Enjoy!

Servings |
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- 1/3 cup oatmeal
- 2/3 cups flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp apple pie spice ( OR 1 tsp cinnamon & 1/4 tsp ginger)
- 1/4 tsp salt
- 1/4 cup ground flax
- 1/4 cup pecans, chopped OR sunflower seeds
- 1 large egg
- 1/8 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/4 cup oil
- 1/4 cup applesauce OR mashed banana
- 1/2 tsp orange zest
- 1/8 cup orange OR pineapple juice
- 1/2 tsp vanilla
- 1/4 cup raisins OR dried cranberries
- 1 cup carrots OR zucchini, shredded
- 1/2 cup grated apple OR 1/3-1/2 cup crushed pineapple
Ingredients
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- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- In a food processor, pulse oatmeal for a few seconds; transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans (sunflower seeds) together until combined. Set aside. In a medium bowl, whisk egg, brown sugar, syrup, oil, applesauce, orange zest, orange juice & vanilla together until combined.
- Pour wet ingredients into dry ingredients, stir a few times, then add raisins, carrots & apple. Fold together gently just until blended.
- Scoop onto baking sheet & bake 3 minutes at 425 F. then reduce heat to 350 F. & bake for an additional 9 minutes or until they test done. Cool on baking sheet for 10 minutes; remove to wire rack.