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Oatmeal-Cinnamon-Raisin Scones

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oatmeal scones

Oatmeal-Cinnamon-Raisin Scones
 
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Serves: 8
Ingredients
  • 2 cups all-purpose flour
  • 1 cup old-fashion oatmeal
  • ⅓ cup, plus 1 teaspoon sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup raisins
  • ½ cup sour cream
  • 1 large egg
  • 1 stick (8 tablespoons) frozen butter
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
  2. Mix flour, oatmeal, ⅓ cup of sugar, cinnamon, baking powder, salt, baking soda, and raisins in a medium bowl.
  3. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater; toss to combine. Stir in sour cream mixture until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.)
  4. Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably parchment-lined), about 1 inch apart.
  5. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature

 

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

11 Comments

    • Pam Anderson says

      Couldn’t say for sure without really trying it, but I’d say there’s a good chance plain yogurt would work fine in the scone recipe. Just make sure you don’t use Greek yogurt. It’s not moist enough for this recipe.

      Reply

  9. Anne says

    Wow, thanks for responding. And thanks for the heads up; I was going to strain the yogurt. I subbed 1/2 cup nonfat yogurt (which was in the fridge). They worked nicely. Used 1 cup white whole wheat for some of the ap. pleased with the way they turned out. Tasty, but not too sweet. Dense (which I want from a scone) but with a tender crumb. Plan to make them for preschool snack time!

    Reply

  10. Zekariah says

    I just made these this morning! It was wonderful. I have a boyfriend with an egg allergy so I made a slurry of canola oil, baking powder, and water and it worked out wonderfully. I also added some honey into the sour cream mixture before mixing it all in. I also made two different powdered sugar glazes: maple and honey for anyone who wanted a little more sweetness. 🙂

    Reply

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