Oatmeal and Raisin Scones Score High

Do you like scones? I love them. Oatmeal scones with vanilla soaked raisins are delicious and easy to make.

In fact, these oatmeal scones are one of my favorite breakfast items for the weekend because you can whip them up rather quickly the night before. Then, when you’re stumbling into the kitchen, bleary eyed and in need of coffee, you can heat one of these scones up while you wait for your coffee to brew.

Schnockered Raisins

Yes, these scones are made with butter. But, one weekend out of the month, I like to indulge in eating one of these little treasures. I’ve added whole wheat flour, vanilla,raisins, and ground cinnamon to a tried and true scone recipe from Joy of Cooking. The whole wheat flour adds some staying power to this simple breakfast. I’ll note that while there are many scone recipes, this is the one I make the most often.

Travel Treats

As summer approaches and vacation beckons, try making these delicious scones the night before you leave on a trip. You’ll have a great breakfast or snack you can eat at the airport, and you won’t have to shell out the big bucks for a scone at a coffee shop.

A Houseguests Must

This is also a wonderful recipe to do if you have houseguests. Just think, have these scones available in your kitchen, and you won’t have to worry so much about what’s for breakfast! Scones, fresh fruit, coffee…add a newspaper to the equation and you’ve got a recipe for a great morning!

But don’t wait for a vacation to try this scone recipe. It’s easy and fun to make. And it’s quite a treat.

Schnockered Oatmeal Raisin Scones with Whole Wheat

Serves 8

Preheat oven to 450 degrees F.

Ingredients

• 1/2 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon salt

• 1 1/4 cups old-fashioned rolled oats
• 1/2 cup raisins
• 1 1/2 teaspoons vanilla

• 1 large egg
• 10 tablespoons melted unsalted butter
• 1/3 cup milk

Put the vanilla and raisins in a small bowl and stir well, making sure to coat all the raisins with the vanilla. Let sit while you prepare the scone mixture.

Whisk the flour through salt in a large bowl, mixing well.

Add the oats and raisins (and delicious vanilla that the raisins have been soaking in); stir.

In a separate bowl, whisk the egg. Melt the butter in the microwave. Mix the egg and milk together. Add half of the warmed butter a little at a time to the milk and egg mixture. Pour all the liquids into the dry mixture and mix until combined.

Put parchment paper on a large baking sheet. Lightly flour a kitchen work surface. Put the sticky dough mixture onto the floured surface and ‘smush’ it together. Then take your hands and flatten it into a circle about 8-9 inches wide (about 3/4-inches thick). Try to make sure the dough is about the same thickness throughout to ensure more even cooking.

Cut the dough into 8 or 12 wedges (you can use a pizza wheel). Scoop wedges off one by one using a spatula, and place on the parchment paper (baking sheet). Space the scones at least one inch apart. Bake until golden brown, between 10-12 minutes. Cool on a wire rack. Serve warm.

Photo by Kelly Estes