Cinnamon-Raisin Oatmeal Scones

Submitted by Katzen

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 8 scones
• Serves: 8

ingredients

• 1 1⁄2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
• 1⁄4 cup milk
• 1⁄4 cup heavy cream
• 1 large egg
• 1 1⁄2 cups all-purpose flour (7 1/2 ounces)
• 1⁄4 teaspoon ground cinnamon
• 1⁄3 cup granulated sugar (2 1/4 ounces)
• 2 teaspoons baking powder
• 1⁄2 teaspoon table salt
• 10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
• 1⁄2 cup raisins
• 1 tablespoon sugar, for sprinkling

directions

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. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
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. 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.

Reviews

[Anonymous]

Great recipe! I substituted with 2% evaporated milk and brown sugar, added a few more raisins and increased the cinnamon to 1tsp. In my oven the cooking time was 15mins.

 

[diner524]

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.

 

[Sydney Mike]

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, recipe #389660 #389660! [Made & reviewed for one of my co-hosts in the current Pick A Chef]