Oat & Buckwheat Jammy Scones. Pre-loaded with jam, so all you need to add is cream.
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5 from 1 vote

Oat & Buckwheat Jammy Scones

These scones are quick to assemble and great for unexpected guests. Use any jam you like to fill them.

Scones are best served warm. If you make them ahead, re-warm them in the oven (or at a pinch in the microwave), before serving.

I use a food processor to cut the butter into the flour because I have hot hands and find I get better results this way. If you prefer to make less dishes, just cut the butter into the flour in your mixing bowl.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Tania @ The Cook's Pyjamas


  • 125 ml plus 1 Tablespoon buttermilk or kefir 1/2 cup
  • 1 egg
  • 135 g white spelt flour 1 cup
  • 100 g oat flour 3/4 cup
  • 45 g buckwheat flour 1/4 cup
  • 2 Tablespoons rapadura sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda baking
  • Pinch of salt
  • 100 g cold butter cut into cubes
  • 3 - 4 Tablespoons of jam
  • Extra spelt flour for dusting


  • Preheat the oven to 200C (180C fan forced).
  • Line a tray with baking paper and lightly flour the surface. Set the tray aside.
  • Whisk the egg into the buttermilk or kefir and set aside.
  • Add the spelt, oat and buckwheat flours, sugar, baking powder, bicarb soda and salt to the bowl of a food processor. Blitz briefly to combine.
  • Add the butter to the flour and pulse the mixture until the butter is cut into the flour. The mixture should look pebbly but should not be starting to clump together.
  • Tip the flour into a large mixing bowl, make a well in the centre of the flour and add the buttermilk mixture.
  • Cut the buttermilk into the flour with a spatula to form a soft dough.
  • Place half of the dough on the floured baking tray and pat out into an 18cm circle. You may wish to dust the surface of the dough with a small amount of extra flour to stop it sticking to your hands.
  • Spread the jam over the dough circle.
  • Carefully spread the remainder of the dough over the jam, gently patting it out so that the jam is covered. Lightly flour the surface if needed to assist you with patting out the dough.
  • Cut the dough into eight pieces with a sharp knife but don't try to separate them at this stage.
  • Bake for 20 minutes, until the scone is well risen and golden brown.
  • Remove from the oven and cut along the score lines with a sharp knife.
  • Serve immediately with lashings of thick cream.


Be aware that some flours absorb moisture differently to others. I tested this recipe with a few different types of flours and found that some needed an additional drizzle of buttermilk for the dough to come together.