Nectarine-Oatmeal Scones

Adding oats to the scones gives them a hearty, nutty flavor and also increases the fiber. We chose nectarines over peaches for this recipe because although the two fruits are similar in flavor, nectarines release less juice when baked. We tried substituting peaches, but the scones were too wet and gummy.


10 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 193
Fat 7 g
Satfat 4 g
Protein 3.8 g
Carbohydrate 30 g
Cholesterol 17 mg
Iron 1.3 mg
Sodium 276 mg
Caloriesfromfat 33 %
Fiber 2 g
Calcium 79 mg


1 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter, cut into small pieces
1 cup regular oats
1/2 cup low-fat buttermilk
1 1/2 cups chopped nectarines (about 3 small)
Cooking spray
1 tablespoon turbinado sugar


Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in oats. Add buttermilk to flour mixture, stirring just until moist. Gently fold in nectarines.

Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough (do not separate wedges). Lightly coat tops of scones with cooking spray; sprinkle with turbinado sugar. Bake at 425° for 20 minutes or until lightly browned.