Cinnamon Raisin Oatmeal Scones
These Cinnamon Raisin Oatmeal Scones are tender, buttery scones made with toasted oats, warm cinnamon, sweet raisins, and a simple maple glaze for a cozy bake that feels hearty, comforting, and just sweet enough.
Print
Pin
Servings: 0
Ingredients
For the Scones
- 1 1/2 c rolled old-fashioned oats or quick oats
- 1/4 c whole milk
- 1/4 c heavy cream
- 1 large egg
- 1 1/2 c unbleached all-purpose flour
- 1/3 c sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 10 tbsp cold unsalted butter cut into 1/4-inch cubes
- 1/2 c raisins
- 1 tbsp turbinado sugar
For the Maple Glaze
- 3 tbsp maple syrup
- 1/2 c confectioners’ sugar
Instructions
Prepare the Oats
- Preheat the oven to 375°F.
- Spread the oats evenly on a rimmed baking sheet.
- Toast the oats in the oven for 7 to 9 minutes, shaking the pan occasionally, until lightly browned.
- Remove the oats from the oven and let them cool completely on a wire rack.
- Once cooled, measure out 2 tablespoons of the toasted oats and set them aside for dusting the work surface.
Prepare the Dough
- Increase the oven temperature to 450°F.
- Line a baking sheet with parchment paper.
- In a large measuring cup, whisk together the milk, heavy cream, and egg until fully combined.
- Remove 1 tablespoon of the milk mixture and set it aside in a small bowl for brushing the tops of the scones before baking.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold butter cubes and toss lightly with a fork to coat them with the flour mixture.
- Mix on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.
- Add the cooled toasted oats and raisins and mix until evenly distributed.
- Pour in the remaining milk mixture and fold it in with a rubber spatula until the dough begins to come together.
- Use your hands to gently knead the mixture in the bowl until it forms a cohesive mass.
Shape and Bake the Scones
- Dust the work surface with half of the reserved toasted oats.
- Turn the dough out onto the prepared surface and dust the top with the remaining oats.
- Pat the dough into a 7-inch circle, about 1 inch thick.
- Cut the dough into 8 evenly sized wedges.
- Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops with the reserved milk mixture.
- Sprinkle lightly with the turbinado sugar.
- Bake for 12 to 14 minutes, or until the scones are golden brown.
- Let the scones cool on the baking sheet on a wire rack for 5 minutes.
- Transfer the scones to a wire rack and cool completely.
Prepare the Maple Glaze
- In a small bowl, stir together the confectioners’ sugar and maple syrup until smooth.
- Once the scones are fully cool, drizzle the glaze over each scone.
- Let the glaze set before serving, about 1 hour.
Notes
To make these Cinnamon Raisin Oatmeal Scones gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also make sure the oats are certified gluten free, since regular oats are often processed in shared facilities with wheat. Check that the baking powder, confectioners’ sugar, maple syrup, cinnamon, raisins, and any packaged ingredients are labeled gluten free, as brands may vary. Because gluten-free dough can be more delicate, chill the shaped scones for 10 to 15 minutes before baking if the dough feels too soft. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, mixers, parchment, baking sheets, and utensils to avoid cross-contact.