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Oatmeal Raisin Cookie Scones Recipe

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4.1 from 2 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

These Oatmeal Raisin Cookie Scones bring together the comforting flavors of classic oatmeal raisin cookies with the tender, flaky texture of scones. Made with hearty oats, sweet raisins, and a touch of cinnamon, these scones are perfect for a cozy breakfast or an afternoon treat. Brushed with cream and sprinkled with cinnamon sugar, they bake up golden brown and irresistibly delicious.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup old-fashioned oats
  • ⅓ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes
  • 1 cup raisins
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract

Topping

  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • Heavy cream, for brushing on the scones

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, oats, dark brown sugar, granulated sugar, ground cinnamon, baking powder, and salt until evenly mixed.
  3. Cut in the Butter: Using a pastry blender or two forks, cut the cold butter into the dry mixture until it resembles wet sand with pea-sized pieces, creating a flaky texture in the scones.
  4. Add Raisins and Wet Ingredients: Stir in the raisins, then pour in the heavy cream and vanilla extract, mixing gently until a soft dough forms. Be careful not to overmix to keep scones tender.
  5. Form the Dough: Turn the dough out onto a lightly floured surface and knead gently a few times just until all ingredients come together.
  6. Shape the Scones: Transfer the dough to the prepared baking sheet and pat it into an 8-inch circle.
  7. Score the Dough: Using a sharp knife, cut the circle into 10 wedges without separating them; this creates perforations for easy splitting after baking.
  8. Chill the Dough: Place the dough in the fridge or freezer for 10-15 minutes to keep the butter cold, which helps produce soft, flaky layers.
  9. Prepare Topping: Mix the remaining granulated sugar and ground cinnamon in a small bowl. Brush the chilled dough with heavy cream and sprinkle the cinnamon sugar mixture generously over the top.
  10. Bake the Scones: Bake in the preheated oven for 25-30 minutes until puffed and golden brown. Check at 20 minutes to avoid overbaking, as oven temperatures vary.
  11. Cool and Serve: Remove the scones from the oven, allow them to cool slightly on the baking sheet, then carefully separate into wedges. Serve warm for the best flavor and texture.

Notes

  • Keeping the butter cold is crucial for flaky scones; avoid overhandling the dough to prevent melting the butter.
  • Feel free to substitute raisins with other dried fruits like cranberries or currants for variation.
  • For a lighter texture, you can use half-and-half instead of heavy cream, but the scones will be less rich.
  • Leftovers can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month.
  • Reheat scones in a warm oven or microwave for a few seconds to restore freshness.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/oatmeal-raisin-cookie-scones-recipe/