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    You are in: Home / Recipes / Cinnamon-Raisin Oatmeal Scones Recipe
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    Cinnamon-Raisin Oatmeal Scones

    Cinnamon-Raisin Oatmeal Scones. Photo by diner524

    1/1 Photo of Cinnamon-Raisin Oatmeal Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Katzen's Note:

    I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.

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    Ingredients:

    Serves: 8

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
    2. 2
      Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
    3. 3
      Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
    4. 4
      Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on June 15, 2010

      55

      Wonderful scone!! I made as written but for 2 scones. Using the food processor really made this a quick recipe. I liked that there wasn't a lot of sugar but feel I would double the amount of cinnamon next time as I cook hardly taste it. Thanks for sharing. Made for 123 Tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2009

      55

      We enjoyed these GREAT TASTING SCONES as part of a very satisfying breakfast the other day! I did take the half-and-half suggestion & also used a very generous 1/2 cup of good ol' raisins (actually probably closer to a full cup!) & was happy with the results! Even topped them with another recipe I'd made, Fig-Orange-Apple Spread #389660! [Made & reviewed for one of my co-hosts in the current Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cinnamon-Raisin Oatmeal Scones

    Serving Size: 1 (98 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 376.8
     
    Calories from Fat 173
    46%
    Total Fat 19.2 g
    29%
    Saturated Fat 11.4 g
    57%
    Cholesterol 75.8 mg
    25%
    Sodium 255.4 mg
    10%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 2.5 g
    10%
    Sugars 15.6 g
    62%
    Protein 6.4 g
    12%

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