These Oatmeal Raisin Cookie Scones are the best of both worlds! They are sweeter than a traditional scone — hence the “cookie” in the name — think oatmeal raisin cookie flavor and sweetness with the fluffy texture of a scone. A delicious and sweet treat!
I’ve officially been bitten by the fall baking bug!
The temperatures in the Philly area are finally feeling fall like, and I am loving every second. This is my favorite time of year for so, so many reasons, but the crisp, cool fall air is definitely near the top!
Whenever this happens, I want to bake. And then eat said baked good on my couch, curled up under a blanket, with a coffee mug in one hand and a book in the other.
Dreamy, right?
These Oatmeal Raisin Cookie Scones are IDEAL for that setup!
These scones are a cross between an oatmeal raisin cookie and a scone. They are sweeter than a traditional scone, echoing all the cozy flavors of an oatmeal cookie, but with the texture and fluffiness of a scone.
Spoiler alert: I am a big fan.
I think oatmeal cookies get overlooked more often than not, and I have to say, they might be one of my favorite cookies ever. They are spiced, sweet, and nutty with such great chewy texture.
And scones are up there too! Scones are really fun to make because the flavor possibilities are endless. Savory, sweet, a combination of the two — really, you can infuse scones with just about any flavor. When they are fresh out of the oven, all warm and fluffy, there really isn’t much better.
I had so much fun developing this recipe. The resulting scones taste like an oatmeal raisin cookie — buttery cinnamon, vanilla, and oat flavors — but with that pillowy scone vibe.
The cinnamon sugar crust on top really sends home the sweet and spiced flavor, which makes these a spectacular fall baking project!
Ingredients You Need to Make These Oatmeal Raisin Cookie Scones:
- All-purpose flour
- Old-fashioned oats
- Dark brown sugar
- Granulated sugar
- Ground cinnamon
- Baking powder
- Salt
- Unsalted butter
- Raisins
- Heavy cream
- Vanilla extract
How to Make These Oatmeal Raisin Cookie Scones:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the flour, oats, sugars, cinnamon, baking powder, and salt until well combined.
- Cut in the butter, using a pastry blender (or two forks), until the mixture looks like wet sand.
- Stir in raisins and then the cream and vanilla, mixing until just combined and a soft dough begins to form. Try not to overmix the dough.Pour the dough out onto a lightly floured surface and knead a few times just until it pulls together.
- Place the dough on the parchment-lined baking sheet and form into an 8-inch circle.
- Using a sharp knife, cut the round into 10 wedges but do not separate (meaning, create the perforations in the dough but bake the scones as one).
- Transfer the scones to the fridge or freezer to set for 10-15 minutes (keeping the butter cold helps create the fluffy, flaky scone texture).
- For the topping, mix the granulated sugar and cinnamon together in a small bowl. Brush the dough all over the top with a little bit of cream and then sprinkle generously with the cinnamon sugar.
- Transfer the scones to the oven and bake for 25-30 minutes or until puffed and golden brown (every oven is different, so I recommend checking them first around 20 minutes).
- Remove the scones from the baking sheet, allow to cool slightly, and then carefully separate into wedges. Serve while warm.
Other Recipes You Might Enjoy:
- Cinnamon Sugar Crunch Scones
- Apple Pie Scones with Cider Glaze
- Apricot Ginger Scones
- Lemon Poppyseed Scones
- Dark Chocolate & Ginger Scones with Sweet Cinnamon Butter
- Spiced Oatmeal Cookies with Dark Chocolate & Flaxseed
These are so freaking good. I am heading to the couch now — blanket, scone, book, and coffee all await me!
Heaven.
@yestoyolks ✨OATMEAL RAISIN COOKIE SCONES✨ These are the best of both worlds! They are sweeter than a traditional scone — hence the "cookie" in the name — think oatmeal raisin cookie flavor and sweetness with the fluffy texture of a scone. A delicious and sweet treat! Ideal for cozy fall baking. INGREDIENTS: For the Scones: 2 cups all-purpose flour ½ cup old-fashioned oats ⅓ cup dark brown sugar ⅓ cup granulated sugar 2 teaspoons ground cinnamon 2 teaspoons baking powder ½ teaspoon salt 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes 1 cup raisins 1 cup heavy cream 1 tablespoon vanilla extract For the Topping: 2 tablespoons granulated sugar ½ teaspoon ground cinnamon Heavy cream, for brushing on the scones FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #scones ##fallbaking#oatmealraisin ♬ Too Sweet – Maria Mohammed
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Oatmeal Raisin Cookie Scones
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
These Oatmeal Raisin Cookie Scones are the best of both worlds! They are sweeter than a traditional scone — hence the “cookie” in the name — think oatmeal raisin cookie flavor and sweetness with the fluffy texture of a scone. A delicious and sweet treat!
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes
- 1 cup raisins
- 1 cup heavy cream
- 1 tablespoon vanilla extract
For the Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Heavy cream, for brushing on the scones
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the flour, oats, sugars, cinnamon, baking powder, and salt until well combined.
- Cut in the butter, using a pastry blender (or two forks), until the mixture looks like wet sand.
- Stir in raisins and then the cream and vanilla, mixing until just combined and a soft dough begins to form. Try not to overmix the dough.
- Pour the dough out onto a lightly floured surface and knead a few times just until it pulls together.
- Place the dough on the parchment-lined baking sheet and form into an 8-inch circle.
- Using a sharp knife, cut the round into 10 wedges but do not separate (meaning, create the perforations in the dough but bake the scones as one).
- Transfer the scones to the fridge or freezer to set for 10-15 minutes (keeping the butter cold helps create the fluffy, flaky scone texture).
- For the topping, mix the granulated sugar and cinnamon together in a small bowl. Brush the dough all over the top with a little bit of cream and then sprinkle generously with the cinnamon sugar.
- Transfer the scones to the oven and bake for 25-30 minutes or until puffed and golden brown (every oven is different, so I recommend checking them first around 20 minutes).
- Remove the scones from the baking sheet, allow to cool slightly, and then carefully separate into wedges. Serve while warm.
Notes
- Recipe lightly adapted from here.
- These are sweeter than a traditional scone — hence the “cookie” in the name — think oatmeal raisin cookie flavor with the fluffy texture of a scone.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: scones
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
thank you, always love the flavor combination of oatmeal-raisin, but haven’t tried it in a scone, and really like the distinct textures of scones, so much appreciated!