Cinnamon Raisin Oatmeal Scones
Warm, hearty, and irresistibly comforting, these Cinnamon Raisin Oatmeal Scones blend the wholesome goodness of old-fashioned rolled oats with the sweet, spiced allure of cinnamon and raisins. Perfect for breakfast or an afternoon tea treat, these scones are made with cold, cubed butter for a tender, flaky texture and a hint of creamy richness from heavy cream and a touch of vanilla. A sprinkle of turbinado sugar adds a glistening crunch to the golden-brown tops. Whether enjoyed plain or served with butter and jam, these easy-to-make scones strike a perfect balance between rustic charm and bakery-style indulgence, ready in just over 30 minutes. Perfect for cozy mornings or weekend baking projects, they’re a must-try for fans of homemade breakfast pastries!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.25 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup raisins
- 0.5 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons turbinado sugar (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the raisins, making sure they are evenly distributed throughout the mixture.
In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or your hands until the dough just comes together. Avoid overmixing.
Transfer the dough to a lightly floured surface. Pat it into a disc about 1 inch thick and 7 inches in diameter.
Cut the disc into 8 equal wedges, like a pie. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a bit of heavy cream and sprinkle with turbinado sugar for a crunchy topping, if desired.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 437.6 g | 159% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 182.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
