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Multigrain Scones

Photo of prepared Multigrain Scones
Photo attribution: Adrienne Markworth
Ready In: 55 minutes
Serves: 12

What you'll need

Measuring spoons
Measuring cups
2 bowls
Whisk or fork
Oven mitt
Baking sheet


Serves 12
1 Egg
1/2 cup Brown Sugar packed
5 tablespoons Canola Oil
3/4 cup Rolled Oats
1 1/2 cups Flour whole wheat, or a mix of half whole wheat and half white flour
1/2 teaspoon Salt
1 tablespoon Baking Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Lemon Zest optional
1/2 cup Milk or non-dairy alternative


1.Preheat oven to 375˚F.
2.In a large bowl, whisk together egg, sugar and oil to make a thick paste.
3.In a separate bowl, combine oats, flour, salt, baking powder, cinnamon and zest.
4.Slowly beat the flour mixture into the egg mixture to create a thick dough. Stir in the milk and beat well.
5.Drop mounds of dough about 2 inches apart on a lightly greased baking pan. You may round the edges with your fingers or a spoon, if desired.
6.Bake about 15 minutes, or until golden crust forms on top of scone and dough is dry to touch.
7.Remove pan and let cool for 10 minutes.

Chef's Tips

  • Add fresh or frozen berries for a different taste.

Nutrition Facts

Serving Size 1.00 muffin

Serving Per Container 12

Amount Per Serving
Calories 184
% Daily Value*
Total Fat 7.1 g9%
Saturated Fat <1 g4%
Sodium 202 mg9%
Total Carbohydrate 27 g10%
Dietary Fiber 2.7 g10%
Protein 4.4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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