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Baking recipe · from the recipe book

Cinnamon Raisin Oat Scones

Tender, buttery scones with oats, warm cinnamon and sweet plump raisins under a crackly sugar top.

Cinnamon Raisin Oat Scones

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1 cup80 gOld-fashioned rolled oats
  • ⅓ cup packed70 gBrown sugarpacked
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • ¾ cup120 gRaisins
  • ¾ cup (180 ml)180 gButtermilk, low-fatcold
  • 1 large50 gEggsbeaten
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp12 gGranulated sugar

Steps

  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.
  3. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-size pieces.
  4. Stir in the raisins so they are coated in flour.
  5. Set aside about 1 tablespoon of the beaten egg for brushing. In a small bowl, whisk the buttermilk, the rest of the beaten egg and the vanilla.
  6. Pour the buttermilk mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a lightly floured surface, divide it in half, and pat each half into a 6-inch round about 1 inch thick.
  8. Cut each round into 6 wedges and set the 12 wedges on the baking sheet, 2 inches apart.
  9. Brush the tops with the reserved egg, then sprinkle the granulated sugar evenly over the wedges.
  10. Chill the tray for 15 minutes while the oven finishes heating.
  11. Bake 16 to 18 minutes, until golden and a toothpick in the center comes out clean.
  12. Cool on a rack for 10 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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