Oatmeal Raisin Scones

These oatmeal raisin scones are high in fiber reducing the net carbs you consume, while tasting delicious. The oatmeal is toasted which gives them a wonderful, nutty flavor and fragrance.

This recipe is significantly different than my American Scones master recipe that it required this separate entry. In my original recipe you may recall that the master recipe can be augmented with many flavors and ingredients. But the base recipe stays the same. That's not true with recipe because some flour is replaced with the oatmeal. Hence the need for a stand-alone recipe. With that said it is quite easy to make.

*Note: In the recipe I use a combination of raisins and cinnamon-apple gummy bites. However, if you don't have the gummy bites (King Arthur Flour) then just use all raisons, chopped dates or even dried sweetened cranberries. Cinnamon chips are also a nice substitute. You need one cup in all. I use Pillsbury or Gold Medal all-purpose unbleached flour. If you use a higher protein flour like King Arthur all-purpose then add a bit more milk (1-2 tablespoons.) The recipe calls for half-and-half but you can also mix half regular milk and half heavy cream. For tips of cutting the scones to different shapes and sizes see my American Scones Master Recipe. 

Ingredients
1 1/2 cups rolled oats (4 1/2 ounces) or quick oats

10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup half-and-half* 

1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup raisins (golden or dark)*

1/2 cup cinnamon-apple gummy bites or cinnamon chips*
1 tablespoon sanding or crystal sugar for topping

Instructions

Adjust oven rack to middle position; heat oven to 375F degrees (no convection). Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; place sheet on wire rack or trivet to cool. Increase oven temperature to 450F degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.

Cut the butter and separate into pieces. Place in a small bowl set in your freezer.

Whisk milk, cream, and egg in measuring cup until combined. 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, raisins and gummy bits. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl briefly until dough forms cohesive mass. Do not overmix to insure butter doesn't melt.

Prepare your work surface. I use a silicon mat set on a cold stone counter top but a wood board will work as well. Dust work surface with a just a little flour then half of reserved oats. Turn dough out onto work surface, and dust top with remaining oats. Cover the dough with a sheet of plastic wrap loosely laid over the top.  Gently pat into circle or square about 1-inch thick. Discard the plastic wrap and using bench scraper or chef’s knife, cut dough* into 8 wedges (or 16 if you want mini-scones) and set on parchment-lined baking sheet, spacing them about 2 inches apart. 

Brush surface with reserved egg mixture and sprinkle with 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. 

They may be stored on the counter in air-tight container for 2 days. Refrigerate in an air-tight container for longer storage or freeze and thaw as needed, then warm briefly in a microwave (about 15 seconds).