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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Servings:
Ingredients
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.