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
Scale
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