Best 2 Cinnamon Raisin Oatmeal Scones Recipes
Indulge in a delightful culinary journey with our tantalizing selection of six scone recipes that showcase the harmonious blend of cinnamon and raisins, perfectly complemented by the wholesome goodness of oatmeal. From the classic Cinnamon Raisin Oatmeal Scones, bursting with warm spices and plump raisins, to the delectable Gluten-Free Cinnamon Raisin Oatmeal Scones, catering to dietary preferences, each recipe promises a unique taste sensation. Experience the rustic charm of the Sourdough Cinnamon Raisin Oatmeal Scones, where tangy sourdough starter meets the comforting flavors of cinnamon and raisins. For a delightful twist, try the Cinnamon Raisin Oatmeal Scones with Maple Glaze, where a sweet and sticky glaze elevates the scones to new heights of indulgence. Treat your taste buds to the delightful simplicity of the Cinnamon Raisin Oatmeal Drop Scones, a fuss-free variation that yields tender and flavorful scones with minimal effort. And for a delightful vegan treat, the Vegan Cinnamon Raisin Oatmeal Scones combine plant-based ingredients to create a wholesome and satisfying rendition of this classic treat.
Let's cook with our recipes!
CINNAMON-RAISIN OATMEAL SCONES
I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.
Provided by Katzen
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
CINNAMON-RAISIN OATMEAL SCONES
Steps:
- 1. 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside. 2. 2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing. 3. 3. Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass. 4. 4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
Tips:
- For the best flavor, use fresh, high-quality cinnamon and raisins.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the dough, as this will make the scones tough.
- If you don't have a pastry cutter, you can use two forks to cut the butter into the flour.
- To make sure the scones are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they're done.
- Let the scones cool for a few minutes before serving, so that they have a chance to set.
Conclusion:
These cinnamon raisin oatmeal scones are a delicious and easy-to-make breakfast treat. They're perfect for a lazy weekend morning or a quick snack on the go. The combination of cinnamon, raisins, and oats gives them a warm and inviting flavor that's sure to please everyone. So next time you're looking for a new breakfast recipe, give these scones a try. You won't be disappointed!
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