Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Levain Bakery Oatmeal Raisin Scones Recipe
    Lost? Site Map

    Levain Bakery Oatmeal Raisin Scones

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    Juenessa's Note:

    Levain Bakery is an artisan bakery located in the heart of Manhattan's Upper West Side. These scones are easy and the taste is delicious!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Combine everything except the half-and-half until just combined.
    3. 3
      Do not over mix. (Mixture will not be creamed, just mixed together.)
    4. 4
      Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly.
    5. 5
      If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined.
    6. 6
      Again, do not over mix.
    7. 7
      Turn the dough out onto a very well floured surface.
    8. 8
      If the dough is very sticky, flour the top of the dough also.
    9. 9
      Pat the mixture into a layer 3/4 to 1-inch thick.
    10. 10
      Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts.
    11. 11
      Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone.
    12. 12
      This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.).
    13. 13
      Bake for about 18 minutes or until golden brown on both the top and bottom of scones.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on April 18, 2007

      55

      Light buttery and delicious! I made this on my food processor using semi-frozen butter and uses slightly less half and half than stated, I used dried cranberries in place of raisins, thanks for sharing this great scone recipe hon!...Kitten

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

    Advertisement

    Nutritional Facts for Levain Bakery Oatmeal Raisin Scones

    Serving Size: 1 (1609 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 507.2
     
    Calories from Fat 251
    49%
    Total Fat 27.9 g
    42%
    Saturated Fat 16.9 g
    84%
    Cholesterol 72.1 mg
    24%
    Sodium 345.1 mg
    14%
    Total Carbohydrate 59.1 g
    19%
    Dietary Fiber 2.9 g
    11%
    Sugars 20.0 g
    80%
    Protein 7.4 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites