Oatmeal Raisin Scones

Sugar and spice and everything nice comes to mind after eating one of these scones!  Oatmeal and raisins are the ingredients for this months Improv Cooking Challenge

I wasn’t sure what I wanted to make.  After a google search I discovered oatmeal and raisins are very popular cookie ingredients.  I was not in the mood to bake cookies and kept looking. 

Scones caught my eye and a recipe from Michelle at Michelle’s Tasty Creations and Crafty Ideas sealed the deal.  I have been following Michelle and last July did a guest post on her blog.  Make sure to check out Michelle’s blog hop Creative Thursday Link Party.

I adapted the Michelle’s recipe for Cinnamon Sugar Scones

Ingredients:

2 C Flour (I used 1 Cup Whole Wheat Pastry Flour and 1 Cup White Whole Wheat Flour)

1 C Quick Cooking Oatmeal, uncooked

1 Tbs. Baking Powder

1/4 tsp. Salt

1/2 C butter, cut into cubes and chilled

1/2 C sugar

1 tsp. Vanilla Extract

1 large Egg, beaten

3/4 C Half and Half – more if batter is too dry

3/4 C Raisins

For the swirl

2 Tbs. sugar

1 Tbs. cinnamon

Directions:

Pre heat oven to 425 degrees.  Line a baking sheet with parchment and set aside.

Plump the raisins by putting them in a bowl and covering them with boiling water.  Let sit 10 minutes and drain off the water before adding them to the scone batter. 

In a bowl, combine the flour, oatmeal, baking powder, salt, and sugar.  Stir to combine.

Cut the butter cubes into the flour mixture until it resembles coarse crumbles.

In a bowl combine milk, egg, and vanilla until mixed.  Pour wet mixture into the dry ingredients and mix with a wooden spoon until just combined.  Batter will be thick.  My batter looked too dry, so I added an extra 1/8 C Half and Half.

In a small bowl mix the 2 Tbs. sugar with 1 Tbs. cinnamon and pour on top of the scone mixture.  Swirl in the cinnamon sugar mixture to evenly distribute. Don’t over mix.

For medium-sized scones I measured and dropped 1/8 cup measuring cup of batter.   I made 15 scones.  If you want bigger scones use more dough per scoop.  

Bake for 15 minutes.  They will be lightly browned and firm to the touch.  Do not over bake.

Cool completely on a cooling rack.

I love these scones!  They are hearty and tasty with a nice hint of cinnamon and sugar.  If you like Cinnamon Raisin Bread you need to try this recipe.

Linking Up With:

Kristen at Frugal Antics of a Harried Homemaker for the Improv Cooking Challenge

Here is what other cooks came up with for this months challenge:

 

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13 Responses to Oatmeal Raisin Scones

  1. Michelle says:

    Robyn,
    These look scrumptious! I love oatmeal raisin. Can’t wait to try this recipe. Thanks for the shout out 🙂 I’m sharing these yummy scones on my FB page today.
    Michelle

  2. J says:

    Robyn, scones can also be made in a pie pan and cut in wedges. ( the traditional way, I think) They look good.

  3. Yum! Your scones look delicious!

  4. Melody♪♫ says:

    mmmmmmmmmmmmmmmmmm! One of my favorite uses of oatmeal & raisins! Your scones look wonderfully delicious, Robyn.

  5. Yum! I’m not a huge scone fan but these look really good.

  6. Karen says:

    Ohhhhh Yum! I love oatmeal, raisins, and scones – this is a winning combination!

  7. Mel says:

    Oh yum! I love scones. These would certainly make for a tasty breakfast. 🙂

  8. Candy C. says:

    Your scones look yummy and I like your different approach to oatmeal and raisins!! 🙂

  9. Cathy W says:

    What a great idea…these scones look perfect!

  10. So glad you made scones – I’m always looking for new versions to try!

  11. Kristen says:

    Those scones would be lovely any time of the day. I love their simple round shape, too.

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