These Cinnamon Raisin Oatmeal Scones are cozy, golden, and made with oats, raisins, cinnamon, and maple glaze—perfect with coffee or tea.
Alright, so this all started with guilt. You ever open your pantry and see that bag of oats that’s been in there since who-knows-when? Yep. Mine was shoved behind the cocoa powder and leftover Halloween sprinkles (why do I hoard those?!). Anyway, one rainy Tuesday, I decided enough was enough. I was gonna use those oats. Or at least try.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
No big baking plan. Just vibes. And a vague memory of a cinnamon raisin scone I had once at a hotel breakfast buffet in Vermont, served with warm maple syrup and black coffee strong enough to wake the dead. That morning was quiet—my kid was at school, my husband was working upstairs, and I had one of those rare me time windows. So I grabbed the oats, found an old bag of raisins (still good, don’t judge), and got to work.
Now, the first version was lopsided and… a little rustic. The glaze was too thick, and I might’ve burned the edges (blame my podcast distraction). But the flavor? The flavor stopped me mid-bite. That mix of warm cinnamon, chewy oats, and sweet, juicy raisins took me right back to Vermont. Funny how food does that, isn’t it?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cinnamon Raisin Oatmeal Scones Recipe?
Okay, scones get a bad rap. I’ve had some dry disasters. You too? That sad, chalky triangle from the grocery store that makes you question all your life choices?
These Cinnamon Raisin Oatmeal Scones are nothing like that.
They’re soft inside, crisp outside. Not overly sweet, but flavorful in that way where you don’t feel like you need to dunk them in something just to get through it. The toasted oats give them this nutty, almost cookie-like vibe, while the cinnamon and raisins make every bite feel like a cozy moment. And the maple glaze? Look, you could skip it, but like… why would you?
I wouldn’t call them life-changing (unless you eat three in a row and have a small existential moment like I did), but I will say this: once you make them, they become the kind of thing people ask you to “just whip up again” for brunch. Casual, no pressure.
Ingredient Notes:
Before you grab your mixing bowl, let me just say—don’t stress the details. Baking’s half science, half vibes. These scones forgive a lot.
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Oats – Rolled oats or quick oats both work. Toasting them first makes your kitchen smell amazing and gives them that extra cozy bite.
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Flour – I use unbleached all-purpose, but if bleached is all you’ve got, go for it. No scone police here.
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Butter – Cold. Like, straight-from-the-fridge cold. It gives you that layered flakiness, and no, margarine doesn’t cut it.
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Milk, Cream, and Egg – The trio of richness. If you’re missing one, we can talk substitutions (but they do make a difference).
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Raisins – I know. Some people wrinkle their noses. But in this context? They absolutely belong.
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Cinnamon – Just enough to warm things up. You could add a pinch of nutmeg too, but I didn’t. Yet.
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Turbinado Sugar – That crunchy sparkle on top. Not mandatory, but very satisfying.
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Maple Syrup + Powdered Sugar – For the glaze. I use real maple syrup because I’m a little bougie about that, but you do you.
How To Make Cinnamon Raisin Oatmeal Scones?
(Or, what I’d tell you if you were baking with me in my kitchen)
Step 1: Toast the oats.
Preheat your oven to 375°F. Spread the oats on a baking sheet and toast ’em for 7–9 minutes. Give the pan a shake halfway through so they don’t get too toasty. They’ll smell like granola heaven. Set them aside to cool, and sneak a pinch if you want. I always do.
Step 2: Mix the wet stuff.
Crank the heat to 450°F. In a small bowl or measuring cup, whisk the milk, cream, and egg. Steal 1 tablespoon from this mix and set it aside—that’s your glaze topper.
Step 3: Make the dry mix.
In a big bowl (or stand mixer if you’re feeling fancy), mix flour, sugar, baking powder, salt, and cinnamon. Add the cold butter cubes and mix just until you’ve got a crumbly mess that sort of looks like damp sand. Some chunks are fine.
Step 4: Bring the dough together.
Stir in the cooled oats and raisins. Pour in the wet mix and fold everything together until it’s shaggy and coming together. Then gently knead it—just a little, like convincing a toddler to wear socks.
Step 5: Shape it up.
Sprinkle half the reserved oats on your counter, plop the dough on top, then sprinkle the rest on top. Pat it into a circle, about 7 inches wide and 1 inch thick. Cut into 8 wedges. (They don’t have to be perfect—we’re baking scones, not auditioning for a food magazine.)
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Step 6: Bake.
Place them on a parchment-lined baking sheet. Brush with that reserved milk mixture and sprinkle turbinado sugar on top. Bake for 12–14 minutes or until golden and beautiful and you can’t stand waiting anymore.
Step 7: Glaze and glow.
Let them cool for 5–10 minutes, then mix the maple syrup and powdered sugar into a smooth glaze. Drizzle it on top like you mean it. Let it set if you have patience. Or eat one immediately and burn your mouth. Your call.
Storage Options:
Store them in an airtight container on the counter for a couple days—if they even last that long. In the fridge, they’ll keep for about 4 days. If you want to freeze them, wrap individually in plastic and stash them in a freezer bag. Reheat in the oven or microwave for a little hug of warm, cinnamon goodness.
Variations and Substitutions:
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Dried cranberries instead of raisins – A little tart, very festive.
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Add chopped nuts – Pecans or walnuts add crunch.
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Skip the glaze – I mean, I wouldn’t. But you could.
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Mini scones – Cut into 12 instead of 8. They’re adorable and bake faster.
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Chocolate chips instead of raisins – For when you need dessert to double as breakfast.
What to Serve with Cinnamon Raisin Oatmeal Scones?
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Strong coffee. Black. No excuses.
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A cozy chai latte—especially if it’s raining.
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Apple butter, because why not go full fall grandma?
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Fresh fruit on the side if you’re feeling balanced (or just want something juicy after all that pastry).
Frequently Asked Questions:
Can I make the dough ahead and bake later?
Yep. Cut the scones, freeze them, then bake straight from the freezer. Add a couple extra minutes to the bake time.
Why did mine spread too much?
Warm butter strikes again. Chill your dough in the fridge for 10–15 minutes if your kitchen’s hot or your butter’s melting fast.
Is the glaze optional?
Technically. Emotionally? No. That maple drizzle makes these. But hey—you do you.
And that’s the story of how I made Cinnamon Raisin Oatmeal Scones out of guilt, nostalgia, and stubborn pantry leftovers—and now I look for excuses to make them again. If you bake them, let me know. Did you use raisins or go rogue with chocolate chips? Did the glaze go everywhere? (It always does for me.) Send photos. Tell me everything.
I’ll be here with coffee and a scone in hand—waiting to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Raisin Oatmeal Scones
Ingredients
For the Scones:
- 1 1/2 cups rolled old-fashioned oats or quick oats
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1 large egg
- 1 1/2 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 10 tablespoons 1 1/4 sticks cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup raisins
- 1 tablespoon turbinado sugar for topping
For the Maple Glaze:
- 3 tablespoons maple syrup
- 1/2 cup confectioners’ sugar
Instructions
Toast the Oats
- Preheat the oven to 375°F (190°C). Spread the oats in an even layer on a rimmed baking sheet. Toast in the oven for 7 to 9 minutes, shaking the pan once or twice, until lightly golden and fragrant. Allow the oats to cool on a wire rack. Once cooled, measure out 2 tablespoons and set aside for dusting the work surface.
Prepare the Oven and Wet Ingredients
- Increase the oven temperature to 450°F (232°C). Line a separate baking sheet with parchment paper. In a small bowl or liquid measuring cup, whisk together the milk, cream, and egg until combined. Remove 1 tablespoon of the mixture and reserve it for glazing the scones before baking.
Mix the Dry Ingredients and Cut in the Butter
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt, and ground cinnamon. Add the cubed cold butter and toss to coat with the flour. Mix on medium-low speed until the mixture resembles coarse crumbs, with butter pieces no larger than small peas.
Incorporate Oats, Raisins, and Liquid
- Add the cooled oats (except the reserved 2 tablespoons) and raisins to the flour mixture and stir until well combined. Fold in the milk mixture using a rubber spatula until the dough begins to form. Use your hands to gently knead the mixture in the bowl until a cohesive dough forms.
Shape and Cut the Dough
- Dust the work surface with half of the reserved oats. Transfer the dough to the surface and sprinkle the remaining oats on top. Pat the dough into a 7-inch circle, approximately 1 inch thick. Cut into 8 even wedges and place them about 2 inches apart on the prepared baking sheet.
Glaze and Bake
- Brush the tops of the scones with the reserved tablespoon of milk mixture and sprinkle with turbinado sugar. Bake for 12 to 14 minutes, or until the tops are golden brown and firm to the touch. Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Glaze and Finish
- While the scones are cooling, prepare the glaze by mixing the maple syrup and confectioners’ sugar in a small bowl until smooth. Once the scones are fully cooled, drizzle the glaze over each. Allow the glaze to set for approximately 1 hour before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
