Oatmeal Raisin Scones

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These scones are great in the morning or at tea time, although they are so close to an oatmeal cookie you almost feel guilty eating them for breakfast. But, the oatmeal and raisins make them fairly healthy and if you use a whole wheat pastry flour you can knock the healthy up a few notches. Just a smidge of butter while they're hot is all you need to enjoy these.

Oatmeal Raisin Scones

2 cups quick-cooking oats
1 cup all-purpose flour
⅓ cup brown sugar
2 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
½ cup unsalted butter, chilled, cut into small pieces
¾ cup buttermilk, chilled
½ cup raisins
1 egg yolk beaten with 1 T. water


Preheat oven to 425 degrees F.
Grease large cookie sheet.
Combine oats and flour in large mixing bowl.
Add brown sugar, baking powder, baking soda, salt and cinnamon.
Mix thoroughly.
Add butter and cut in until mixture resembles coarse crumbs.
Add buttermilk and mix briefly to form dough.
Add raisins and mix to disperse.
Divide dough in half and place one half onto a floured surface and sprinkle with flour.
Pat into a 1/2 to 3/4 inch thick round.
Cut round into 6 triangles.
Repeat with other half.
Transfer scones to baking sheet.
Bake 15 minutes or until golden. Serve warm.

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