Oatmeal Raisin Scones

The heartiness of oatmeal and sweetness of raisins shine through in these delicious scones. A cozy morning treat that pairs beautifully with a hot cup of tea or coffee.

Nov 12, 2024

If you’ve ever shied away from making scones because you thought they were too fussy to bake, nothing could be further from the truth. They’re no more complicated than making biscuits. Today’s oatmeal raisin scones come together in about 30 minutes and contain simple ingredients that you probably already have on hand.

One of those simple ingredients featured in these delicious scones are oats. Nutrient-packed oats are a whole grain, which means they contain all three parts of the grain – the bran, germ, and endosperm. The great thing about consuming whole grains is that each part provides beneficial nutrients. Refined grains (think wheat flour or white rice) lose their bran and germ layers during refining (or milling). The result is a grain stripped of most of its fiber, as well as nutrients like vitamin E, magnesium, and zinc.

Whole grain oats come in a variety of forms, depending on how they’ve been cut, rolled, and steamed. Here’s a quick explanation of options you’ll likely find at the grocery store.

Whole groat oats – oat kernels with the outer, inedible hulls removed. Groats take the longest time to cook and can be enjoyed as a warm breakfast cereal or used in pilafs, soups, or grain bowls.
Steel-cut oats – whole groats that are cut into a few pieces with metal blades. Sometimes called Irish oatmeal, steel-cut oats take longer to cook than rolled oats and have a chewier texture.
Scottish oats – whole oat groats that are stone ground into bits of varying sizes. Oatmeal made with Scottish oats tends to be creamier, compared to steel-cut oats.
Old-fashioned or rolled oats – oat groats that are steamed, pressed flat, and rolled into flakes. This preparation shortens the cooking time.
Quick-cooking oats – rolled oats that are cut into smaller pieces and rolled thinner. They cook faster than old-fashioned oats.
Instant oats – made like quick oats but roasted at higher temperatures and rolled very thin. Preparation couldn’t be easier, as instant oats are just mixed with hot water. However, instant oatmeal is often packaged with added sugar and salt.

For best results when making today’s scones, use quick-cooking oats. Their smaller size allows them to blend more seamlessly into the dough, yielding a scone with superior texture. If you only have old-fashioned oats in your pantry, you can use them to make quick-cooking oats. Just place old-fashioned oats in a blender or food processor. Give the oats a few pulses, then a quick stir by hand with a spoon, followed by a few more pulses. Voilà, you just made quick-cooking oats.

To your health,

Darlene

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OATMEAL RAISIN SCONES

Yield: 12 servings

Serving Size: 1 scone

Prep: 10 minutes

Ready: 30 minutes

INGREDIENTS

Parchment paper or vegetable oil cooking spray
1 cup plus 2 tablespoons quick-cooking oats, divided
1 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup butter, cut into small cubes
1/4 cup 1% milk
1 large egg yolk
2 teaspoons vanilla extract
2/3 cup raisins

DIRECTIONS

Preheat oven to 400 degrees F. Line a baking sheet pan with parchment paper or coat with cooking spray.
In a large bowl, combine 1 cup quick-cooking oats, 1 cup all-purpose flour, sugar, cinnamon, baking powder, and salt. Add butter cubes and using a pastry cutter or 2 knives, work butter into oat and flour mixture until it resembles breadcrumbs.
In a small bowl, whisk together milk, egg yolk, and vanilla. Add milk mixture to flour mixture along with raisins and stir until batter just comes together, being careful not to overmix.
Divide dough in half. Lightly flour a large cutting board with remaining 2 tablespoons of flour. Place each dough half on floured surface and gently shape into two, 6-inch rounds. Sprinkle top of each dough round with 1 tablespoon quick-cooking oats. Cut each round into 6 equal pie-shaped wedges. Place wedges on baking sheet and bake for 14 to 16 minutes.

Cook’s Note: For scones with soft sides, place them close together on the baking sheet. For scones with crispier sides, place them about an inch apart.

Nutrition Information per Serving

175 Calories, 5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 27 mg Cholesterol, 202 mg Sodium, 30 g Total carbohydrate, 1 g Dietary fiber, 15 g Total sugars, 8 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 38 mg (2%) Calcium, 1 mg (6%) Iron, 109 mg (2%) Potassium