Cinnamon Raisin Oatmeal Scones
Cinnamon Raisin Oatmeal Scones are tender, lightly sweet, and warmly spiced. Made with oats, butter, raisins, and maple glaze for a cozy finish.
Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum or a similar binding agent. Additionally, ensure that your oats are certified gluten-free, as oats are often cross-contaminated during processing. The scones will retain their tender texture and flavor while accommodating dietary needs. No other changes are necessary.