Cinnamon Raisin Oatmeal Scones

These cinnamon raisin oatmeal scones are the kind of baked thing that feels fancy enough for company but is honestly mostly comfort and crumbs. They’re studded with plump raisins, warmed with cinnamon, and have a hearty bite from old-fashioned oats — flaky on the outside, tender inside. If you want a weekend bake that pairs as well with coffee as it does with a lazy midweek breakfast, this is the one.

My little family is embarrassingly obsessed with these. My husband will wake up earlier than me just to nab the warm end piece, and our kid asks for “the crunchy cinnamon ones” like it’s a personality trait. They became a staple after I once tried to make muffins and accidentally made scones instead — happy accident. Now they show up when we need something cozy that doesn’t require a full brunch production.

Kitchen Talk

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I will admit: the first time I made these I forgot to chill the dough and ended up with scone-ish flat biscuits. Still ate them. The slight mess in the kitchen is part of the charm. I also once swapped half the butter for coconut oil because we were out — it changed the crumb a little but was not the worst crisis. Use a light hand when mixing; overworking is how you get tough scones. And if your raisins look dried out, toss them in warm tea or water for ten minutes before adding — they’ll thank you.

Shopping Tips

– Baking Basics: Use all-purpose flour and a bit of baking powder for lift; measure with a spoon and level for consistent scones.
– Dairy: Cold butter and cold cream (or milk) make the flakier layers — don’t skip chilling if your kitchen is warm.
– Fats & Oils: Real butter gives the best flavor; subbing cold coconut oil works in a pinch but expect a slightly different crumb.
– Fruit: Choose plump, soft raisins, or swap for currants or chopped dates if you want a juicier bite.
– Spices: Fresh ground cinnamon tastes brighter — smell the jar before you buy to make sure it’s not dusty.

Prep Ahead Ideas

– Mix dry ingredients and store in an airtight container the night before; add cold butter and liquid right before baking.
– Chop any add-ins (nuts, zest) and keep raisins rehydrated in a small jar of water or tea in the fridge.
– Form the scone dough into the disc and chill on a baking sheet, wrapped, for up to 24 hours; slice and bake in the morning for fresh hot scones with zero morning chaos.

✔Time-Saving Tricks

– Pulse the flour, oats, sugar, and butter in a food processor to save time and keep the butter cold.
– Use pre-measured spice mixes or instant oats if you’re in a rush — adjust liquid slightly.
– Freeze unbaked scone wedges on a sheet pan, then toss into a preheated oven from frozen (add a few extra minutes) for quick breakfasts.

✔Common Mistakes

– Overworking the dough: I did this once and produced hockey pucks; rescue by gently flattening and adding a splash more cream.
– Using warm butter: it will mash into the flour and give dense scones — chill your butter and grate it if you’re impatient.
– Skipping the egg wash (if you use it): you lose that golden glow; a swipe of milk works fine if you’re out of eggs.

What to Serve It With

– A smear of room-temperature butter and a drizzle of honey or maple syrup.
– A bowl of yogurt and fruit for a more balanced breakfast.
– Crisp bacon or a simple green salad for brunch vibes.

✔Tips & Mistakes

– Keep heat moderate: too hot and outsides burn before the middle cooks.
– Don’t substitute instant oats for old-fashioned without reducing liquid a touch.
– If scones seem dry after baking, brush with warm honey or a thin glaze to revive them.

✔Storage Tips

Store cooled scones in an airtight container at room temperature for 2 days, or freeze individually wrapped for up to 3 months. Reheat in a 325°F oven for 8–10 minutes from thawed, or microwave briefly (they’ll be softer). Cold scones are fine for a snack — they’re just less flaky and more like biscuit-meets-cookie, no shame.

✔Variations and Substitutions

– Swap raisins for dried cranberries and add orange zest for a bright twist.
– Use half whole-wheat flour for heartier scones; expect a denser crumb.
– Stir in toasted chopped pecans or walnuts for crunch.
– If you need gluten-free, use a 1:1 gluten-free flour blend and keep the oats certified gluten-free.

Frequently Asked Questions

Cinnamon Raisin Oatmeal Scones

Tender oatmeal scones packed with sweet raisins and warm cinnamon. Perfect with coffee or tea on a cozy morning.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 1.5 cup old-fashioned rolled oats
• ▢ 0.33 cup light brown sugar packed
• ▢ 2.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 2 tsp ground cinnamon
• ▢ 0.5 tsp fine sea salt
• ▢ 8 tbsp unsalted butter cold, cut into small cubes
• ▢ 1 cup raisins
• ▢ 0.75 cup buttermilk shake well
• ▢ 1 tsp vanilla extract
• ▢ 1 tbsp milk for brushing
• ▢ 1.5 tbsp turbinado sugar optional, for a crunchy top

Instructions

Preparation Steps

• Heat oven to 400°F and line a large baking sheet with parchment.
• Whisk flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs.
• Fold in the raisins until evenly dispersed.
• Stir buttermilk and vanilla together, then drizzle over the dry mixture.
• Mix gently with a fork just until a shaggy dough forms; do not overwork.
• Turn dough onto a lightly floured surface and pat into an 8-inch round about 1 inch thick.
• Cut into 8 wedges and transfer to the prepared sheet, spacing the pieces apart.
• Brush tops with milk and sprinkle with turbinado sugar.
• Bake 15–18 minutes until golden at the edges and set in the centers.
• Cool on the pan for 10 minutes before serving warm.

Notes

Variation: Swap half the raisins for chopped walnuts or pecans for extra crunch. For a glaze, whisk 1/2 cup powdered sugar with 1–2 tsp milk and drizzle over cooled scones. Storage: Keep in an airtight container at room temperature up to 2 days, or freeze up to 2 months; rewarm at 325°F for 8–10 minutes.

This recipe is an original creation inspired by classic Cinnamon Raisin Oatmeal Scones flavors. All ingredient ratios and instructions are independently developed.