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.
YIELDS
4
TO
6
Ingredients
- 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
Directions
- Adjust oven rack to lower-middle position and preheat to 400°F (204°C).
- 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.
- 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.
- 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.
- Serve with butter, jam, or whipped cream. Enjoy!
