Oatmeal-Raisin Scones


2 cups all-purpose flour, plus extra for work surface
3 tablespoons firmly packed light-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup (1 stick) chilled butter, cut into small pieces
1-1/2 cups rolled oats
1/2 cup raisins
1 cup buttermilk
Cinnamon and granulated sugar


Preheat oven to 375°F. Set a rack to the middle position.

In a medium-size bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in oats and raisins. Add buttermilk and mix with a fork until dough begins to hold together.

Turn dough out on a lightly floured surface and knead 6–8 times. Pat dough into a ½-inch-thick disk. Cut disk into 8–10 rounds or wedges and place on an ungreased cookie sheet. Do not separate.

Sprinkle with cinnamon and sugar. Bake until golden brown, 20–25 minutes.


8-10 scones

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