Oatmeal Raisin Scones Recipes

OATMEAL RAISIN SCONES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
• On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
• Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.

OATMEAL RAISIN SCONES

Steps:

• Preheat oven to 375°F.
• Grind 1 cup oats in a food processor.
• Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
• Add margarine and pulse until mixture resembles a coarse meal.
• Transfer to a large bowl and add raisins and remaining oats.
• Make a well in the center and gradually add buttermilk.
• Knead dough on lightly floured surface, about 10 turns.
• Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
• Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).

OATMEAL RAISIN SCONES

Steps:

• Combine dry ingredients in bowl. Add butter, milk and raisins, mixing just until dry ingredients are moistened. Lightly flour cutting board, place dough on it and knead about 15 times. Be careful not to add too much flour.
• Flatten dough. Roll to about 8 or 12 inch circle. Cut into wedges. Place on ungreased cookie sheet. Bake at 425° 6 to 8 minutes or until edges are browned. Warm to eat.

LEVAIN BAKERY OATMEAL RAISIN SCONES

Steps:

• Preheat the oven to 350 degrees F.
• Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
• Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
• Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
• Bake for about 18 minutes or until golden brown on both the top and bottom of scones.

RAISIN AND OAT SCONES

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

OATMEAL RAISIN SCONES

Steps:

• Preheat oven to 375 degrees. Finely grind 1 cup oats in food processor. Blend in flour, 1/4 cup sugar, baking powder, baking soda and salt. Add butter and cut in until mixture resembles coarse meal, using on/off turns. Transfer to large bowl. Mix in 2/3 cup raisins and remaining 1 cup oats. Make well in center of mixture. Gradually mix in enough buttermilk to form moist dough. Gently kneed dough on lightly floured surface until smooth, about 10 turns. Divide into 3 pieces. Pat each into 3/4-inch-thick round on floured surface. Cut each into quarters. Optional: brush with half and half and sprinkle with sugar. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.) Bake until golden brown, about 28 minutes. Serve hot.

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

CINNAMON-RAISIN OATMEAL SCONES

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
• Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
• Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
• Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.