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Oat Raisin Scones

Make bakery-style scones at home with this simple recipe. Light and tender inside, these scones are packed with raisins, cinnamon, and, of course, buttery goodness. 



  • 4 tablespoons sugar
  • 200g (1 2/3 cups, spooned and leveled) all-purpose flour, plus more for dusting
  • 1/2 cup rolled oats
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 75g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
  • 100g (3/4 cup) raisins
  • 55g (1/4 cup) milk, any percentage
  • 170g (3/4 cup) + 2 tablespoons heavy cream, divided
  • Sparkling sugar, to taste, optional (omit if making the glaze)
  • 1 cup icing sugar
  • 1/4 cup maple syrup, more if needed
  • 1/4 teaspoon salt
  • Sugar eyes


  1. Adjust oven rack to lower-middle position and preheat to 400°F (204°C). 
  2. Add flour, oats, sugar, spices, baking powder, and salt in a medium bowl. Add butter and toss to break up the pieces, then rub until butter disappears into a coarse meal. Add raisins and toss to combine, then stir in milk and 170 grams of cream to form a soft dough.
  3. Turn onto a lightly floured surface and pat into a seven-inch round. Cut into eight wedges with a chef’s knife and transfer to a parchment-lined half-sheet pan. Brush with reserved two tablespoons of cream and sprinkle generously with coarse sparkling sugar. Bake until puffed and golden, about 25 minutes. 
  4. When the scones are baked, make the glaze by combining icing sugar, maple syrup and salt, then drizzle over the scones in a crisscross pattern to make them look like mummies. Add sugar eyes to complete the look. 
  5. Serve with butter, jam, or whipped cream. Enjoy!

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