Pinhead Oatmeal Scones

A classic savoury scone recipe from Mary Flahavan, using our iconic pinhead oatmeal - so tasty!

Serves Approx. 8-10 scones|Takes 30-40 mins


  • 200g (8oz) Flahavan’s Pinhead Oatmeal
  • 500ml (3/4 pint) buttermilk
  • 250g (10oz) plain flour
  • 1 tsp. bread soda
  • 2 tbsp. sunflower oil
  • 1/2 tsp salt (optional)


  1. Place the Pinhead Oatmeal in a mixing bowl with 300ml (1/2 pt) of the buttermilk and the sunflower oil. Allow to steep for about 2 hours or overnight.
  2. Preheat the oven to 190°C / 375°F / Gas mark 5.
  3. Sieve the flour, bread soda and salt and add to the steeped oatmeal. Mix to a loose dough, adding the remaining buttermilk as required.
  4. Turn the dough on to a lightly floured surface and flatten to about 1 inch in thickness.
  5. Cut out the scones using a knife and place on a baking tray lined with parchment.
  6. Place in the oven and bake for approx. 20 minutes until golden brown.
  7. When baked, remove from the oven and allow to cool.

Top Tip:  Flahavan’s Jumbo Oats or Progress Oatlets can also be used in this recipe – you may need additional buttermilk.

Recipe Categories:

Foodservice   Mary Flahavan's   Savoury   Snacks   Vegetarian  
Flahavan's Oats Illustration