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Jam Dot Oat Scones

Intimidated by scones? Don’t be! Our jam dot oat scones fuse a buttery biscuit dough with nutty oats, vanilla yogurt, and a generous dollop of jam for a fun twist on the brunch classic.


12 scones filled with jam on a baking sheet next to a linen and 4 jars of jam

We Be Jammin’

These jam filled oat scones are easy enough to pull together in an under-caffeinated fog. Scones that bake to buttery perfection in under 15 minutes, and then get topped with a heaping spoonful of jam. Breakfast is served!

What is a Scone, Exactly?

Scones are a sweetened biscuit—plain and simple. But we take this scone recipe one step further by including a cup’s-worth of nutty and fiber-rich quick oats, which give a wondreful nutty richness as well as a bit of texture. We also scoop in a creamy heap of vanilla yogurt, and top the finished scone with generous spoonfuls of fruit jam, making this quite possibly the best scone recipe you’ll find.

A hand sifting flower into a large white mixing bowl with a red rim.
Two hands stirring together flour, sugar, baking soda, baking powder and salt in a  large bowl.

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How to Make Jame Scones

This recipe for homemade jam scones came via the way many favorite recipes do—passed down by a friend-of-a-friend to a friend to another friend, who told us they originated in the Camano Island kitchen of the Inn at Barnum Point’s inn keeper and owner, Carolin. These oat scones might be the best scones we’ve ever had. Here's how to make them:

  • Flex those muscles and cut the butter into the flour mixture. Better yet, challenge the kiddos to see how quickly they can smash the clumps of butter into the size of peas.
  • Add a generous scoop of vanilla yogurt (you could even call these vanilla scones—the flavor really comes through), stir in the oats, and bake.
  • Now, the fun part! Hot from the oven, use the back of a spoon to create an indent atop each baked scone. We have no idea why we get such great pleasure from this part of the recipe, but guessing you’ll enjoy it, too.
  • Once cool, fill the little well with any jam you want. Heck, use every jam in your fridge for a rainbow-hued brunch display.
  • Voila! Berry scones. Or apricot scones. Or whichever-type-of-jam scones!
oat scone dough rolled into balls on the counter
a hand with a spoon pressing dents into oat scones on a baking sheet after they come out of the oven.

What Type of Jam Is Best For Oatmeal Scones?

We’ve made these oat scones with homemade, homegrown raspberry jam, and we’ve made it using Costco organic strawberry jam and every single time they have disappeared just about as fast as we can make them. So really, you really can’t go wrong. Boysenberry, tart cherry, or even lemon curd, these jammy wonders are delicious no matter the topping.

4 jars of jam and jelly with spoons
a plate of oat scones with jam on them on a plate and 4 jars of jelly with spoons

Tools You’ll Need to Make Our Drop Scones:

You don’t need much to make these oatmeal scones, in fact, we’re guessing even the least-equipped kitchen can accommodate this recipe.

  • Favorite mixing bowl.
  • A pastry cutter is a really handy tools for this, although two butter knives also would also work just fine.
  • Wooden spoon. Or really anything you can use to create an indent atop the warm scone.

Hosting a Big Brunch?

Create the ultimate brunch spread by serving up our jam dot oat scones with a few other breakfast faves:

A hand grabbing a jam filled breakfast scone off of a plate.

Ready to Jam?

Turn up the tunes, show us how your jam scones baked up. For more recipe inspiration you can follow us on Facebook, Instagram, TikTok and Pinterest. Have you tried this recipe? We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

Jam Dot Oat Scones

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  12 min
  • Calories: 301


  • 1½ cups all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup granulated sugar
  • ½ cup unsalted butter, chilled
  • heaping ⅓ cup vanilla yogurt (see Note 1)
  • 1 cup quick cooking oats
  • ¾ cup fruit jam


  1. Preheat your oven to 375° F with a rack in the center position. Line a large baking sheet with parchment.

  2. In a large mixing bowl combine the flour, baking soda, baking powder, salt and sugar.

  3. Using a fork or a pastry cutter, cut the butter into the dry ingredients, until it resembles the size of small pebbles.

  4. Stir in the yogurt. Add the quick oats and mix until well incorporated.

  5. Divide the dough into 12 even pieces and roll each into a ball. Gently press each dough ball into thick disks and place them, evenly spaced on the prepared baking sheet. Bake for 12 minutes. Using the end of a wooden spoon, gently press a small well into the center of each scone (see Note 2)

  6. Transfer the scones to a serving plate and allow to cool slightly, about 5 minutes. Fill each scone with 1 tablespoon of jam and serve warm.


  1. We have found that Greek vanilla yogurt does not work in this recipe. If that is all you have on hand, you might need a little extra to make the dough a little softer.

  2. Create the jam well as soon as the scones come out of the oven, while they are warm and soft.

Nutrition Info

  • Per Serving
  • Amount
  • Calories301
  • Protein4 g
  • Carbohydrates45 g
  • Total Fat12 g
  • Dietary Fiber0 g
  • Cholesterol31 mg
  • sodium271 mg
  • Total Sugars11 g

Jam Dot Oat Scones

Questions & Reviews

Join the discussion below.

  • Jessica

    Can i use a food processor for the dough?

    Should work ok, we haven't tried it in the food processor. Hope you enjoy Jessica.

  • Tejhasvi

    I used dark brown sugar instead of white sugar, and it tasted amazing. I made this for my aunt's birthday today, and it was a hit. I will definitely be making the scones again.

    Great! I haven't tried brown sugar yet!

  • Jackie

    Loved these so much, I made them twice this month - They were a huge hit with my family, and these will definitely become of my regular holiday baking repertoire.

    My takeaways:
    - I tried a batch with regular vanilla yogurt, and with Greek vanilla yogurt, and recommend regular. The Greek was too thick/not wet enough to combine all ingredients, and I had to add extra
    - Instead of cutting the butter, I froze it and grated it. That worked really well both times for me!
    - These are truly delicious with ANY jam. I used marionberry, raspberry, and orange marmalade

    Thanks Modern Proper team for this recipe!!

    You're so welcome Jackie! Thanks for trying them and so happy they are becoming a usual!

  • RaChelle

    This was the first TMP recipe I tried - I was a believer from the moment they came out of the oven! ;)

    They are our absolute favorites!! Glad you love them!