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Oatmeal Raisin Scones

Oatmeal Raisin Scones

Inspired by the classic Oatmeal Raisin Cookie. I thought that the oat-y, cinnamon-y goodness of a good old fashioned Oatmeal Raisin Cookie would make a perfect breakfast scone.MORE+LESS-

1 1/2

cup all-purpose flour


cup whole wheat pastry flour


teaspoons baking powder


teaspoon vanilla extract

cinnamon glaze, recipe follows

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  • 1

    Preheat the oven to 375°F. Place the raisins in a bowl with the orange juice to soak. Set aside.

  • 2

    In a large mixing bowl combine the all-purpose flour, oat flour, baking powder, cinnamon, brown sugar, and salt. Using a whisk, stir the ingredients so they are sifted together.

  • 3

    With the large hole on a box cheese grater, grate the cold butter (frozen works even better). Add the butter to the flour mixture and stir to distribute it. Place the bowl in the fridge or freezer if you have room while you do the next step. This helps keep the butter from becoming too soft.

  • 4

    In a medium bowl, whisk together the eggs, milk, and vanilla. Remove the flour mixture from the freezer. Stir in the raisins with the orange juice and the milk mixture. Stir until the dough comes together.

  • 5

    On a floured surface, gently knead the dough to incorporate all the flour. Pat or roll into a 3/4 inch thick circle. Using a 2 inch biscuit cutter dusted with flour (or a drinking glass turned upside down) cut out the scones. Place them on a parchment lined baking sheet. Reroll the scraps and repeat with remaining dough. Bake for 18-22 minutes at 375°F. Cool for 5 minutes on a pan before transferring to a wire rack. Drizzle with cinnamon glaze when cool. Makes approximately 20 2-inch round scones.

Expert Tips

  • Cinnamon Glaze: combine 2/3 cup powdered sugar, 1/8 teaspoon cinnamon, and 1-2 teaspoons milk until a thick glaze is formed, adding more milk until desired consistency is reached. Drizzle over cooled scones.

No nutrition information available for this recipe

More About This Recipe

  • Though I don't really need an excuse to make them, the upcoming celebration of Mother's Day is the perfect opportunity to enjoy a scone along with breakfast.

    The flavor combination in this recipe was inspired by the classic Oatmeal Raisin Cookie. I thought that the oat-y, cinnamon-y goodness of a good old fashioned Oatmeal Raisin Cookie would be the perfect way to perk up my morning.

    With this new recipe, I decided that I would like to try making a scone that is a little less indulgent, but still tastes as if it is a diet wrecker. By including whole wheat flour, oat flour, and whole oats in this recipe, these Oatmeal Raisin Scones are definitely better for you than a cookie for breakfast.

    Serve these scones up for a Mother's Day breakfast with eggs and fruit for a delicious meal. The scones can be made in advance and frozen (unglazed) in gallon sized freezer zip top bags.

    Katie Goodman believes that part of the goodness in life is sharing good food with friends and family. She's a work-at-home mom determined to make family meal time a priority while providing a variety of healthy and delicious food choices. Katie blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life. Check Katie's Tablespoon member profile for more great recipes!

Oatmeal Raisin Scones

First soak the raisins in hot tap water in a cereal bowl, to plump them up. This makes them soft and juicy in the scones, instead of hard nasty nuggets that the children pick out with the precision of a brain surgeon. Next, find your best big bowl. In it combine the flour, oatmeal, brown sugar, baking powder and salt. Unwrap the margarine into the bowl with the dry ingredients. Use your hands to mash the mixture together, the same as for biscuits. Don’t over mix. The mixture should be lumpy. Measure the milk in a measuring cup. Crack in the egg and mix well. Dump this milk and egg mixture into the bowl with the flour and oatmeal mixture in it. Mix well, like for biscuits. Make a soft dough. Place the dough on a sheet of waxed paper that has a few spoonfuls of flour scattered about it. Knead the scone dough 8 or 10 times. Do not knead it any more than that, or your scones will be tough. Place the dough on a well-oiled pizza pan, or cookie sheet. Pat the dough into a large circle, about 1/2-inch thick. Cut the dough into 8 or 12 pie shaped wedges. Bake at 400° for about 15 minutes. The scones will be golden brown. If you want to be fancy, you can sprinkle a little sugar on the scones before baking. This gives them a pretty appearance when they come from the oven. Serves 8.

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Recipe Summary

  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup whole-wheat flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 tablespoons packed dark-brown sugar
  • 1/2 cup rolled oats (not quick-cooking)
  • 1/2 cup raisins or dried cherries
  • 2 teaspoons fennel seed (optional)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup buttermilk

Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Oatmeal Cinnamon-Raisin Scones

The perfect light and fluffy scone, jazzed up with oatmeal, cinnamon and raisin. Perfect for the family on a Saturday morning.


  • 2 cups All-purpose Flour
  • 1 cup Old Fashioned Oatmeal
  • ⅓ cups Plus 1 Teaspoon Sugar, Divided
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • ½ cups Raisins
  • ½ cups Sour Cream
  • 1 whole Egg
  • 1 stick Frozen Butter


Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, oatmeal, 1/3 cup of sugar, cinnamon, baking powder, salt, baking soda, and raisins in a medium bowl. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater toss to combine. Stir in sour cream mixture until large dough clumps form.

Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured work surface and pat into a 7 1/2-inch circle, about 3/4-inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles place on a cookie sheet (preferably parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature

Oatmeal Raisin Scones

Make a delicious and scrumptious scone with this Quaker oatmeal raisin recipe. With Quaker oats recipes, you know you are getting a quality dish no matter what. Whip up an easy and tasty snack today with one of the best Quaker oat recipes for scones.

For more great recipes using Quaker oats, check out the Recipe Lion collection of 10 Quick Easy Quaker Oats Recipes.


  • 4 cups flour
  • 3 3 / 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 1 / 4 teaspoon nutmeg
  • 1 / 2 teaspoon ground allspice
  • 1 / 4 teaspoon ground cloves
  • 1 / 2 cup sugar
  • 1 / 4 cup brown sugar
  • 1 1 / 2 cup quick-cooking rolled Quaker oats
  • 10 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons shortening
  • 1 cup heavy cream
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 1 / 2 cup dark raisins
  • 1 / 3 cup granulated sugar


  1. Heat oven to 400 degrees F. Set out two cookie sheets or rimmed baking sheets.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves and sugar in a large mixing bowl.
  3. Crumble over brown sugar and blend it into the dry ingredients with your fingertips to disperse the small pellet-size lumps of sugar. Stir in rolled oats.
  4. Drop in chunks of butter and shortening and, using a pastry blender or two round-bladed table knives, cut chunks into flour till they are reduced to nuggets the size of large pearls.
  5. In a medium mixing bowl, whisk together heavy cream, eggs and vanilla extract. Add raisins to flour along with liquid mixture and stir to form a dough it will be moist and sticky.
  6. Turn dough onto a lightly floured work surface and knead about 8 to 10 times. As necessary, continue to sprinkle dough and work surface with extra flour, but avoid adding too much flour. The dough should be very soft to the touch and it will stick to the knife when cutting into wedges.
  7. Divide dough in half and form each piece into a 7 1/2 inch round. Cut each round into 6 pie-shaped wedges. Transfer scones to baking sheet using a small metal spatula, spacing them about 2 1/2-3 inches apart. Sprinkle tops of scones with granulated sugar.
  8. Bake for 16-18 minutes or until set. Cool scones on baking sheet for a minute, then remove them to a cooling rack.
  9. Serve warm, or cool thoroughly, store in an airtight container and reheat at another time.
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