Apricot and Hazelnut Oat Scones

Here’s another oat based recipe. I actually just took the recipe for the porridge bread and added a few bits and pieces and made little scones with them instead of bread. I wasn’t sure if it was going to work to be honest because the mixture was really wet and didn’t hold it’s shape at all. But they came out of the oven looking fantastic!

This recipe is really adaptable. You could throw any combo of dried fruit and nuts into them. I can’t wait to experiment even more!




  • 1 500g tub Alpro plain soya yoghurt
  • 2 tubs full of oats (400g if you don’t have this yoghurt brand)
  • 1 tsp bread soda
  • 2 tbsp soya (or other) milk*
  • 40g chopped hazlenuts
  • 60g chopped dried apricots
  • 1 tbsp golden syrup


I baked these in an Aga so I can’t give you an exact cooking instruction, but, I would chance baking them at 180 degrees for around 25 minutes and if the top seems like it is going dark golden lower the heat and bake for another 35 minutes. This is what I did anyway but in the Aga.