Levain Bakery Oatmeal Raisin Scones
Indulge in the bakery-style decadence of Levain Bakery Oatmeal Raisin Scones, a hearty twist on a classic treat that’s perfect for breakfast or an afternoon snack. These golden scones combine the wholesome chew of old-fashioned rolled oats with the natural sweetness of plump raisins, all infused with warm cinnamon spice for an irresistibly cozy flavor. A touch of buttermilk ensures a tender, moist crumb, while a light brush of cream and a sprinkle of coarse sugar add a hint of crispness and sparkle to the tops. Ready in under 40 minutes, this easy-to-follow recipe lets you recreate the charm of New York’s iconic Levain Bakery in your home kitchen. Pair with a steaming cup of tea or coffee for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup raisins
- 0.75 cup buttermilk, cold
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or additional buttermilk (for brushing)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, ground cinnamon, and salt.
Add the cubed, cold unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Stir in the raisins, ensuring they are evenly distributed throughout the mixture.
In a small bowl, whisk together the cold buttermilk and the vanilla extract.
Gradually add the buttermilk mixture to the dry ingredients, mixing with a fork until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky but not overly wet.
Turn the dough out onto a lightly floured surface. Gently pat and shape it into a circle approximately 1 inch thick and 8 inches in diameter.
Use a sharp knife or bench scraper to cut the dough into 8 equal wedges, like a pie. Transfer the scones to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with heavy cream (or additional buttermilk) and sprinkle with coarse sugar for a touch of sweetness and added texture, if desired.
Bake for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 503.4 g | 183% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 216.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1926 mg | 41% | |
*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.
