Jam Dot Oat Scones

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

We Be Jammin’

You know that easy breakfast recipe you bake once that immediately becomes a part of your regular a.m. repertoire? These jam scones are it for us. Easy enough to pull together in an under-caffeinated fog, these simple scones 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?

Basically, 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. 

How to Make Scones

This recipe for homemade 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. We’re not sure how close these breakfast scones are to Carolin’s original recipe, but we’re sure glad she shared them—mostly because we now get to share them with you! Truly, they’re the best scones we’ve ever had. To make these easy scones:

  • 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! 
Jam Dot Oat Scones

What Type of Jam Is Best For These 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 these scones 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.

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 our recipe. Also, this is a great recipe to let the kiddos help out with. Ours love smooshing the butter to bits, and the texture of the oats make for some fun sensory play. 

  • 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. Just don’t use your fingers—the scones are hot!

Hosting a Big Brunch?

Create the ultimate brunch spread by serving up our Jam Dot Oat Scones with a few other breakfast faves: 

Jam Dot Oat Scones

Ready to Jam?

Turn up the tunes, show us how your jam scones baked up and tag us @themodernproper and #themodernproper. Happy baking!

Jam Dot Oat Scones

Ingredients

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup butter, chilled
heaping 1/3 cup vanilla yogurt
1 cup quick oats
jam, your favorite flavor

Method

  1. Preheat your oven to 375° F. In a mixing bowl combine the flour, baking soda, baking powder, salt and sugar. Stir dry ingredients until well combined.
  2. Using a fork, pastry cutter or small knife, cut the butter into the dry ingredients. Once the butter is cut in and is the size of small pebbles add the yogurt. Combine until evenly dispersed and then add the quick oats. Mix with your hands until well incorporated.
  3. Separate dough into 12 even clumps. Roll each into a ball. Set the ball of dough onto a baking sheet covered in parchment paper. Gently press the dough flat just a tad into thick disks. Bake for 10-12 minutes. Remove from oven and using the end of a wooden spoon, gently press a well into the center of each scone. Doing this while it is hot and straight out of the oven is best.
  4. Let them cool on or off the cookie sheet. Once cooled scoop a small amount of jam into the center of each scone.