Make Our Country Scones Your Own

Want to use more whole wheat flour? You can!

These country scones, with their oats, nuts, and milk rather than cream, at least approach being “healthy.” We love the way they taste, but they are also a concession to our customers who want something they can feel better about eating for breakfast. They can be even “healthier” if you switch out some of the white flour for whole wheat flour. It’s possible to swap as much as half the white flour for whole wheat flour without adjusting the other ingredients. If you use more than that, you will want to increase the milk quantity, because the whole wheat absorbs more liquid than white flour.

country scones

Country Scones

Makes 12 scones

Pecans, chopped ¾ cup 90 g
All-purpose flour 2 cups plus 2 Tbsp 305 g
Granulated sugar ¾ cup 150 g
Old-fashioned rolled oats 1½ cup plus 1 Tbsp 190 g
Baking powder 1 Tbsp 14 g
Baking soda ½ tsp
Flame raisins ⅔ cup 90 g
Sea salt 1 tsp
Large egg 1
Unsalted butter, melted ¾ cup plus 2 Tbsp 190 g
Whole milk ½ cup 110 g
Vanilla extract 1 tsp
Egg Wash
Large egg 1
Egg yolk 1
Water 1 Tbsp
Cinnamon Sugar
Ground cinnamon 1 Tbsp
Granulated sugar ½ cup plus 2 Tbsp 130 g


  1. Heat the oven to 325°F [165°C]. Toast the pecans on a sheet tray for 12 minutes, until toasty brown. Start checking after 8 minutes.
  2. In a large bowl, combine the flour, sugar, oats, baking powder, baking soda, pecans, raisins, and salt. Stir to mix evenly.
  3. In a small bowl, lightly beat the egg and then add to the dry ingredients, along with the butter, milk, and vanilla. Mix until completely homogeneous.
  4. This is a very wet and sticky batter. Using a 2-oz [59-ml] portioner or a ¼ cup measure, scoop the scones onto a sheet tray with at least 2 in [5 cm] between them. Place a little flour on your hands and gently flatten the scones into disks 2 in [5 cm] thick. Chill the scones for at least 30 minutes. This will help them attain more loft as they bake.
  5. Preheat the oven to 375°F [190°C]. Make the egg wash by beating together the egg, egg yolk, and water in a small bowl. In a separate small bowl, combine the cinnamon and sugar.
  6. Using a pastry brush, apply egg wash to the top of each scone and then generously sprinkle with cinnamon sugar. Bake for 15 minutes, or until a nice golden color. Cool on a wire rack.

Excerpted from our cookbook, Zingerman’s Bakehouse (Chronicle Books, 2017)

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Bakehouse Managing Partner

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Lisa Psarouthakis
Lisa Psarouthakis

Thanks for sharing this recipe Amy! I took a class last year and the bacon cheddar scones were one of the things we made. I’ve made them again a few times, but usually with dried cherries or blueberries. Excellent recipe.


hi Lisa! Nice to hear from you and so glad that you like the recipes and have changed it to suit your tastes. I hope you try this one.