Orange, sultana, oat and wholemeal scones

Posted on February 3, 2014 by Dawn

scones 1

This scone is everything a scone should be. Boasting a crunchy, sugary crust with moist, fluffy, buttery layers in between, it is robust, substantial and comforting. I am addicted to this recipe, partly because I like the scent the orange zest imparts, and also because the oats and wholemeal flour give these bronzed beauties a nutritional boost. Moreover, the buttermilk in here keeps the scones tender and gently tangy. I like preparing the dough the day before, leaving it in the fridge overnight and baking it bright and early for a killer breakfast the next day. I promise you, the delicious smells from the oven is one of the best things to wake up to.

Sometimes, to cajole my son to wind down and prepare for sleep at night, I’ll casually mention that we will be having orange and raisin scones the next morning, and late-risers will probably be left with nothing. That usually guarantees slumber within five minutes. He easily puts away two scones in the morning, together with a glass of milk and some fruit. Although my hubby insists that a scone-experience is only complete with clotted cream, butter or freshly-whipped cream, I must say that these are so tasty on their own, I wolf down a couple unadorned, every time.

scones 2

About Dawn Chia

Dawn, a lanky food-crazed lady, started out writing for lifestyle magazines, and later spent several years in banking. When not eating, she's cooking, reading about, hankering after, and writing about food. On her first date with her boyfriend (now husband), they dined at four restaurants across Singapore. He's gained 25lbs since, and their culinary escapades continue after welcoming two rotund angels. Dawn's committed to feeding them with the best, and creating lasting food memories and traditions for her family.

What Others Are Saying

  1. KL February 18, 2014 at 4:46 pm

    May i know which brand of whole wheat pastry flour did you use?

    • Dawn February 18, 2014 at 5:26 pm

      Hi KL, I use organic wholewheat pastry flour from Bob’s Red Mill.

  2. Charmaine
    Charmaine March 10, 2014 at 9:25 am

    made these over the weekend and hubby and 18 month old loved! they devoured 4-5 between them at each go – “more scones” the kiddo kept clamouring. I loved the heft the wholewheat provided – must bake again!

    • Dawn March 10, 2014 at 7:13 pm

      Hi Charmaine, I’m so glad you liked them. I see little J is now a scone-a-holic too, just like us :)

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