These scones are tender, crumbly, and flaky with oatmeal, a delicious way to start the day or an afternoon coffee break!
Whole Wheat Oatmeal Raisin Scones
- Prep Time
- Cook Time
- 16 scones
- Difficulty Level Intermediate
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- 3 cups old-fashioned rolled oats
- 3 cups white whole wheat flour
- 2/3 cup sugar
- 1/4 cup packed brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup cold butter cubed
- 1/2 cup whole milk
- 1/2 cup heavy cream or 1/2 and 1/2
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1 cup raisins or chopped dates
- *Raw sugar, optional
- Heat oven to 375 F. Spread oats on a baking sheet. Toast in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely, set aside. Reserve 1/4 cup for topping.
- Turn oven to 400*F Line two baking sheets with parchment paper, set aside.
- In a food processor, pulse flour, sugars, baking powder, and salt until combined. Add cubed cold butter, pulse until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
- In a small bowl, whisk milk, cream, and eggs until smooth. Remove two tablespoons for egg wash, set aside.
- Stir cooled oats, cinnamon, and raisins into flour mixture.
- Pour milk mixture over top and gently incorporate with a rubber spatula until just combined. Gently knead until mixture forms a ball.
- Turn dough ball onto lightly floured board. Divide dough in half and shape one half into a 7"x 2" round. With a sharp knife, cut round into eight triangles.
- Place each wedge on prepared parchment paper lined baking sheets, spacing 2 in apart.
- Repeat with remaining half of dough.
- Brush each wedge with reserved milk mixture. Sprinkle with reserved toasted oats and raw sugar if using.
- Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Best served warm.
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