Cinnamon Raisin Oatmeal Scones

Warm, hearty, and irresistibly comforting, these Cinnamon Raisin Oatmeal Scones blend the wholesome goodness of old-fashioned rolled oats with the sweet, spiced allure of cinnamon and raisins. Perfect for breakfast or an afternoon tea treat, these scones are made with cold, cubed butter for a tender, flaky texture and a hint of creamy richness from heavy cream and a touch of vanilla. A sprinkle of turbinado sugar adds a glistening crunch to the golden-brown tops. Whether enjoyed plain or served with butter and jam, these easy-to-make scones strike a perfect balance between rustic charm and bakery-style indulgence, ready in just over 30 minutes. Perfect for cozy mornings or weekend baking projects, they’re a must-try for fans of homemade breakfast pastries!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 0.25 cup granulated sugar
• 0.25 cup brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, cold and cubed
• 0.5 cup raisins
• 0.5 cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons turbinado sugar (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, cinnamon, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Stir in the raisins, making sure they are evenly distributed throughout the mixture.

Step 5

In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.

Step 6

Pour the wet ingredients into the dry ingredients and gently mix with a spatula or your hands until the dough just comes together. Avoid overmixing.

Step 7

Transfer the dough to a lightly floured surface. Pat it into a disc about 1 inch thick and 7 inches in diameter.

Step 8

Cut the disc into 8 equal wedges, like a pie. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.

Step 9

Brush the tops of the scones with a bit of heavy cream and sprinkle with turbinado sugar for a crunchy topping, if desired.

Step 10

Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 11

Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature with butter, jam, or your favorite spread.

Nutrition Facts

Serving size	(839.9g)

Amount per serving	% Daily Value*
Calories	3278.6

Total Fat 155.0g	0%
Saturated Fat 91.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 611.9mg	0%
Sodium 2141.5mg	0%
Total Carbohydrate 437.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 182.3g
Protein 47.6g	0%

Vitamin D 112.1IU	0%
Calcium 320.0mg	0%
Iron 17.2mg	0%
Potassium 1374.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 5.7%

Carbs: 52.5%