Skip to Content

Oatmeal Raisin Scones

  • Save Recipe
  • Prep 10 min
  • Total 40 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Inspired by the classic Oatmeal Raisin Cookie. I thought that the oat-y, cinnamon-y goodness of a good old fashioned Oatmeal Raisin Cookie would make a perfect breakfast scone.
by: Good Life Eats
Updated May 21, 2015
  • Save
  • Share
  • Keep Screen On


  • 1 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 cup oats flour
  • 4 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 3/4 cup brown sugar
  • 1 teaspoon salt
  • 1 cup very cold butter
  • 1 cup whole oats
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup raisins
  • 1/2 cup orange juice
  • cinnamon glaze, recipe follows


  • 1
    Preheat the oven to 375°F. Place the raisins in a bowl with the orange juice to soak. Set aside.
  • 2
    In a large mixing bowl combine the all-purpose flour, oat flour, baking powder, cinnamon, brown sugar, and salt. Using a whisk, stir the ingredients so they are sifted together.
  • 3
    With the large hole on a box cheese grater, grate the cold butter (frozen works even better). Add the butter to the flour mixture and stir to distribute it. Place the bowl in the fridge or freezer if you have room while you do the next step. This helps keep the butter from becoming too soft.
  • 4
    In a medium bowl, whisk together the eggs, milk, and vanilla. Remove the flour mixture from the freezer. Stir in the raisins with the orange juice and the milk mixture. Stir until the dough comes together.
  • 5
    On a floured surface, gently knead the dough to incorporate all the flour. Pat or roll into a 3/4 inch thick circle. Using a 2 inch biscuit cutter dusted with flour (or a drinking glass turned upside down) cut out the scones. Place them on a parchment lined baking sheet. Reroll the scraps and repeat with remaining dough. Bake for 18-22 minutes at 375°F. Cool for 5 minutes on a pan before transferring to a wire rack. Drizzle with cinnamon glaze when cool. Makes approximately 20 2-inch round scones.

Expert Tips

  • tip 1
    Cinnamon Glaze: combine 2/3 cup powdered sugar, 1/8 teaspoon cinnamon, and 1-2 teaspoons milk until a thick glaze is formed, adding more milk until desired consistency is reached. Drizzle over cooled scones.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Though I don't really need an excuse to make them, the upcoming celebration of Mother's Day is the perfect opportunity to enjoy a scone along with breakfast.

    The flavor combination in this recipe was inspired by the classic Oatmeal Raisin Cookie. I thought that the oat-y, cinnamon-y goodness of a good old fashioned Oatmeal Raisin Cookie would be the perfect way to perk up my morning.

    With this new recipe, I decided that I would like to try making a scone that is a little less indulgent, but still tastes as if it is a diet wrecker. By including whole wheat flour, oat flour, and whole oats in this recipe, these Oatmeal Raisin Scones are definitely better for you than a cookie for breakfast.

    Serve these scones up for a Mother's Day breakfast with eggs and fruit for a delicious meal. The scones can be made in advance and frozen (unglazed) in gallon sized freezer zip top bags.

    Katie Goodman believes that part of the goodness in life is sharing good food with friends and family. She's a work-at-home mom determined to make family meal time a priority while providing a variety of healthy and delicious food choices. Katie blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life. Check Katie's Tablespoon member profile for more great recipes!
© 2024 ®/TM General Mills All Rights Reserved