Oatmeal Raisin Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OATMEAL RAISIN SCONES



Oatmeal Raisin Scones image

Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour - a perfect bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
2/3 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 cup cold butter
1 cup raisins
1 cup whipping cream
3 teaspoons vanilla
2 tablespoons sugar
1 tablespoon whipping cream

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
  • On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
  • Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg

LEVAIN BAKERY OATMEAL RAISIN SCONES



Levain Bakery Oatmeal Raisin Scones image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 12 scones

Number Of Ingredients 8

3 cups all-purpose flour, plus more for the counter
2 1/2 cups rolled oats
3/4 cup white sugar
2 tablespoons baking powder
1 teaspoon kosher salt
12 ounces sweet butter, cold and diced small
1 cup golden raisins
1 1/2 cups half-and-half

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
  • Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
  • Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
  • Bake for about 18 minutes or until golden brown on both the top and bottom of scones.

OATMEAL RAISIN SCONES



Oatmeal Raisin Scones image

Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.

Provided by MommyMakes

Categories     Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups rolled oats, divided
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons chilled margarine
2/3 cup raisins
1 1/4 cups buttermilk
1 tablespoon nonfat milk

Steps:

  • Preheat oven to 375°F.
  • Grind 1 cup oats in a food processor.
  • Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
  • Add margarine and pulse until mixture resembles a coarse meal.
  • Transfer to a large bowl and add raisins and remaining oats.
  • Make a well in the center and gradually add buttermilk.
  • Knead dough on lightly floured surface, about 10 turns.
  • Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
  • Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).

Nutrition Facts : Calories 229.4, Fat 7, SaturatedFat 1.3, Cholesterol 1.1, Sodium 178.5, Carbohydrate 36.9, Fiber 2.2, Sugar 10.5, Protein 5.5

RAISIN SCONES



Raisin Scones image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 14 to16 scones

Number Of Ingredients 9

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
  • Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
  • Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

CINNAMON-RAISIN OATMEAL SCONES



CINNAMON-RAISIN OATMEAL SCONES image

Categories     Cake     Breakfast     Bake

Yield 8 scones

Number Of Ingredients 12

1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon granulated sugar for sprinkling

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.

RAISIN AND OAT SCONES



Raisin and Oat Scones image

Put the kettle on and pour yourself a cup of tea -- it's time to treat yourself to a scone with the right amount of chewy, nutty flavor thanks to a mix of rolled oats and all-purpose and whole wheat flours.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 11

3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 tablespoons packed dark-brown sugar
1/2 cup rolled oats (not quick-cooking)
1/2 cup raisins or dried cherries
2 teaspoons fennel seed (optional)
3 tablespoons unsalted butter, melted
1 large egg, lightly beaten
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Nutrition Facts : Calories 209 g, Fat 6 g, Fiber 3 g, Protein 6 g

CINNAMON-RAISIN OATMEAL SCONES



Cinnamon-Raisin Oatmeal Scones image

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

1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
1/4 cup milk
1/4 cup heavy cream
1 large egg
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon sugar, for sprinkling

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.

RAISIN SCONES



Raisin Scones image

Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 cup raisins
3/4 cup buttermilk
1 egg white
Additional sugar

Steps:

  • In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts :

SCOTTISH OAT SCONES



Scottish Oat Scones image

These are delicious and won't last long.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 16

Number Of Ingredients 9

1 ½ cups all-purpose flour
2 cups rolled oats
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup dried currants
1 egg, beaten
½ cup butter, melted
⅓ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
  • Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 22.8 g, Cholesterol 27.3 mg, Fat 7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 243.1 mg, Sugar 6.5 g

RUSTIC OATMEAL SCONES



Rustic Oatmeal Scones image

My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. -Gail D'Urso, Carlisle, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 16 scones

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cold butter, cubed
2 cups quick-cooking oats
1 cup dried blueberries or raisins
1 cup plain yogurt
3 tablespoons fat-free milk, divided
Coarse sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 273mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

OATMEAL RAISIN SCONES



OATMEAL RAISIN SCONES image

Categories     Breakfast

Yield 12 scones

Number Of Ingredients 11

2 cups rolled oats
2 cups sifted all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cut into 1/2-inch pieces
2/3 cup raisins or substitute other dried fruit
1 1/4 cup (about) buttermilk
Half and half (optional)
Sugar (optional)

Steps:

  • Preheat oven to 375 degrees. Finely grind 1 cup oats in food processor. Blend in flour, 1/4 cup sugar, baking powder, baking soda and salt. Add butter and cut in until mixture resembles coarse meal, using on/off turns. Transfer to large bowl. Mix in 2/3 cup raisins and remaining 1 cup oats. Make well in center of mixture. Gradually mix in enough buttermilk to form moist dough. Gently kneed dough on lightly floured surface until smooth, about 10 turns. Divide into 3 pieces. Pat each into 3/4-inch-thick round on floured surface. Cut each into quarters. Optional: brush with half and half and sprinkle with sugar. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.) Bake until golden brown, about 28 minutes. Serve hot.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL



Whole-Wheat Buttermilk Scones With Raisins and Oatmeal image

You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 10

150 grams (approximately 1 1/4 cups) whole-wheat flour
62 grams (approximately 1/2 scant cup) unbleached all-purpose flour
40 grams (approximately 1/3 cup) oatmeal
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)
3 grams (approximately scant 1/2 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
125 grams (approximately 1/2 cup) buttermilk
75 grams (approximately 1/2 cup) raisins

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment.
  • Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
  • Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams

More about "oatmeal raisin scones recipes"

OATMEAL RAISIN SCONES RECIPE - TABLESPOON.COM
oatmeal-raisin-scones-recipe-tablespooncom image
1. Preheat the oven to 375°F. Place the raisins in a bowl with the orange juice to soak. Set aside. 2. In a large mixing bowl combine the all-purpose flour, oat …
From tablespoon.com
Servings 12
Total Time 40 mins
Category Breakfast
  • In a large mixing bowl combine the all-purpose flour, oat flour, baking powder, cinnamon, brown sugar, and salt. Using a whisk, stir the ingredients so they are sifted together.
  • With the large hole on a box cheese grater, grate the cold butter (frozen works even better). Add the butter to the flour mixture and stir to distribute it. Place the bowl in the fridge or freezer if you have room while you do the next step. This helps keep the butter from becoming too soft.
  • In a medium bowl, whisk together the eggs, milk, and vanilla. Remove the flour mixture from the freezer. Stir in the raisins with the orange juice and the milk mixture. Stir until the dough comes together.


HEALTHY OATMEAL RAISIN SCONES | AMY'S HEALTHY BAKING
healthy-oatmeal-raisin-scones-amys-healthy-baking image
2018-07-24 1 ½ tsp baking powder. ¼ tsp salt. 2 tbsp (28g) unsalted butter, cold and cubed. ⅓ cup (53g) raisins (see Notes!) Preheat the oven to 425°F, and …
From amyshealthybaking.com
4.3/5 (3)


OATMEAL AND RAISIN SCONES - WORLD CANCER RESEARCH FUND
Method. Preheat oven to 220ºC/Fan 200ºC. Combine the flour, sugar, baking powder and cinnamon together in a bowl. Cut the reduced-fat spread into small pieces and add to the dry ingredients; then mix well. Add the oats, raisins, egg and most of the milk – leaving a small amount for glazing – and mix well.
From wcrf-uk.org


OATMEAL RAISIN SCONES - RECIPE | COOKS.COM
Cut in butter until coarse crumbs. Stir in oats and raisins. Add egg whites and 2 tablespoons milk; mix well. (Dough will be sticky.) On lightly floured board roll or pat dough into 7 inch circle. Cut into 12 wedges, dipping knife into flour as needed to prevent sticking. Place on ungreased baking sheet; brush tops lightly with more milk.
From cooks.com


COCONUT OATMEAL RAISIN SCONES - THREE OLIVES BRANCH
2019-12-17 Add 10 Tablespoons of the chilled butter, cut into 1/4 inch chunks, across the flour (reserve one tablespoon of butter for later). Process the mixture until in looks like coarse cornmeal. Put the flour mixture in a large bowl. Add the …
From threeolivesbranch.com


HONEY OATMEAL GOLDEN RAISIN SCONES - THE UNCOMMON DISH
2020-04-15 Instructions. In a large bowl, combine the gluten-free flour, oats, coconut sugar, baking powder, salt, cinnamon, and nutmeg in a bowl. Stir to combine. With clean hands, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, fold the coconut milk, egg, vanilla extract, and honey together.
From theuncommondish.com


OATMEAL CINNAMON-RAISIN SCONES | TASTY KITCHEN: A HAPPY RECIPE …
Preparation. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, oatmeal, 1/3 cup of sugar, cinnamon, baking powder, salt, baking soda, and raisins in a medium bowl. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater; toss to combine.
From tastykitchen.com


LEVAIN BAKERY OATMEAL RAISIN SCONES | GLAMOUR
2014-01-27 3/4 cup white sugar. 2 tablespoons baking powder. 1 teaspoon kosher salt. 12 ounces sweet butter, cold and diced small. 1 cup golden raisins. 1 1/2 cups half-and-half
From glamour.com


OATMEAL RAISIN SCONES - EAT SOME WEAR SOME
2012-10-26 8oz butter, cubed and cold. 1 ¼ cup heavy cream, plus ¼ cup to brush tops of the scones. ¼ cup sugar in the raw (demerara sugar is the “fancy” name – aka the more expensive name) Preheat oven to 400°F. Combine the dry ingredients (everything up to the raisins) in bowl of an electric mixer. Add in cold, cubed butter and mix on low ...
From eatsomewearsome.com


HONEY, OATMEAL & RAISIN SCONES RECIPE | THE HUB FROM WALMART …
2021-01-19 1. Position rack in centre of oven, then preheat oven to 425°F. Line a large baking sheet with parchment. 2. Combine flour, oats, baking powder, cinnamon and salt in a large bowl. Cut in margarine, using a pastry cutter or your fingers, until mixture is size of …
From ideas.walmart.ca


OATMEAL RAISIN SCONES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preparation. Preheat oven to 400 degrees F. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon, and raisins. Set aside. In a smaller bowl, combine the honey, kefir, egg, and vanilla. Mix well. Cut the cold butter into the flour mixture, using a pastry blender. Work it in until the mixture resembles ...
From tastykitchen.com


10 OAT SCONE RECIPES FOR WHEN YOU'RE TIRED OF OATMEAL
Buttermilk Oatmeal Scones. View Recipe. These simple, sweet scones only take 15 minutes to cook using quick-cooking oats. They're perfectly flavored with cinnamon, nutmeg and vanilla extract. Serve warm with butter and jam for a hearty breakfast treat!
From allrecipes.com


SCOTTISH OAT SCONES RECIPE | QUAKER OATS
Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants. In …
From quakeroats.com


OATMEAL RAISIN SCONES - DAD WHATS 4 DINNER
2016-01-22 Position rack in the center of the oven. Preheat oven to 450° F. Line a baking sheet pan with parchment paper, set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in oats and raisins making sure to separate the raisins with your fingers before adding to flour mix.
From dadwhats4dinner.com


OATMEAL RAISIN SCONES - HUMOROUS HOMEMAKING
Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon, and raisins. In a smaller bowl, combine the honey, kefir, egg, and vanilla. Mix well. Cut the cold butter into the flour mixture, using a pastry blender.
From humoroushomemaking.com


OATMEAL RAISIN SCONES - SUNNYSIDE COOK
2016-04-16 Preheat oven to 375 degrees. Using food processor, grind 1 cup of oats until they become a fine meal. Put the other cup of rolled oats aside. Add whole wheat and all-purpose flours to processor bowl, along with 1/4 cup sugar, baking powder, baking soda, and salt. Use 3-4 on/off pulses to blend mixture well.
From sunnysidecook.com


HONEY OATMEAL-RAISIN SCONES - BECEL
Beat yogurt, honey and egg in small bowl with wire whisk. Stir in raisins. Add egg mixture to flour mixture. Stir with fork until dough holds together; shape into a ball. Roll dough on lightly floured surface to 19 cm circle. Cut into 12 wedges. Arrange wedges 2.5 cm apart on baking sheets, then sprinkle with sugar.
From becel.ca


OATMEAL-CINNAMON-RAISIN SCONES — THREE MANY COOKS
2010-04-19 Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, oatmeal, ⅓ cup of sugar, cinnamon, baking powder, salt, baking soda, and raisins in a medium bowl. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater; toss to combine.
From threemanycooks.com


BAREFOOT CONTESSA MAKEOVER: OATMEAL RAISIN SCONES | FOODLETS
2010-10-31 3/4 cup raisins. 1 egg beaten with 1 tablespoon milk or water, for egg wash. 1/2 cup pure maple syrup. 1 teaspoon pure vanilla extract. Preheat the oven to 400 degrees F. Use an electric mixer with a paddle attachment to combine the flour, oats, baking powder, sugar and salt.
From foodlets.com


OATMEAL RAISIN COOKIES (SOFT & CHEWY) | RECIPETIN EATS
2021-06-25 Drain the raisins then leave to dry, or pat dry to speed things up; Sift the dry ingredients into a bowl; Beat butter, sugar and egg: In a separate bowl, beat the butter until smooth and creamy. Then add both brown and white sugars and beat until fluffy – around 2 minutes on high using a handheld beater.
From recipetineats.com


10 BEST HEALTHY OATMEAL SCONES RECIPES | YUMMLY
2022-05-18 Healthy Cranberry Orange Oatmeal Scones Amy's Healthy Baking. vanilla extract, quick cooking oats, salt, orange zest, unsalted butter and 7 more.
From yummly.com


OATMEAL RAISIN SCONES RECIPE - FOOD NEWS
Mix the raisins that have simmered 5 minutes in water to cover and drained, to the dry mixture. Add remaining cup of oats. Make a well in center of mixture; gradually mix in enough buttermilk to form moist dough. Gently knead dough on lightly floured surface until smooth, about 10 turns. Divide dough into 4 pieces.
From foodnewsnews.com


APPLE RAISIN SCONES RECIPE | QUAKER OATS
2/3 cup dried apples, finely minced. 1/2 cup raisins. 1/3 cup water. 2 egg whites, beaten. Cooking Instructions. Heat oven to 400° F. Lightly spray a cookie sheet with vegetable oil spray or possibly oil lightly. Combine flour, sugar, baking powder and cinnamon; cut in chilled butter or margarine until mix resembles coarse crumbs. Stir in oats ...
From quakeroats.com


RUSTIC OATMEAL SCONES RECIPE - FOOD NEWS
Preheat the oven to 425 °F and line with parchment paper or lightly grease a baking sheet. In a small saucepan, melt the butter on low heat. Meanwhile, mix the flour, oats, brown sugar, baking powder, salt, and cinnamon. In a separate bowl, beat …
From foodnewsnews.com


OATMEAL WALNUT RAISIN SCONES - CALIFORNIA WALNUTS
Preheat oven to 375F. Combine all dry ingredients in a large bowl. Add butter to bowl using a pastry cutter or fingers until mixture resembles small crumbles. Add egg, milk, maple syrup and vanilla. Stir well. Stir in walnuts and raisins. Place dough on a flour covered cutting board.
From walnuts.org


OATMEAL SCONES | CANADIAN LIVING
2009-04-27 Using pastry blender, cut in butter until crumbly. In separate bowl, whisk buttermilk with egg; pour over flour mixture. Stir with fork to make ragged dough. With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Place on parchment paper–lined baking sheet. Pat into 1/2-inch (1 cm) thick round.
From canadianliving.com


OATMEAL RAISIN SCONES | RECIPE - PINTEREST
Mar 18, 2017 - Super simple and satisfying Oatmeal Raisin Scones are perfect for a cold Saturday morning or anytime when you want a great breakfast bread! Mar 18, 2017 - Super simple and satisfying Oatmeal Raisin Scones are perfect for a cold Saturday morning or anytime when you want a great breakfast bread! Pinterest. Today. Explore. When autocomplete results …
From pinterest.ca


OATMEAL RAISIN SCONES | COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


OATMEAL SCONE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
From stevehacks.com


OATMEAL RAISIN WALNUT SCONES — ONE HUNDRED SCONES
2021-11-08 Topping: Preheat oven to 425. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together gluten-free all-purpose flour, xanthan gum, oatmeal, flaxseeds, brown sugar, baking powder, salt, and cinnamon. …
From onehundredscones.com


OATMEAL WALNUT RAISIN SCONES - CHOCOLATE SLOPES®
Preheat oven to 375°F. Combine all dry ingredients. Add cold butter to dry ingredients using a pastry cutter or your fingers until mixture resembles small crumbles. Add the egg, milk, maple syrup, and vanilla extract. Stir well. Stir in walnuts and raisins. Place dough on …
From chocolateslopes.com


CINNAMON RAISIN OATMEAL SCONES - SWEET PEA'S KITCHEN
Preheat oven to 375 F. Spread oats evenly on a rimmed baking sheet and toast in the oven until lightly browned, about 7 to 9 minutes. Shake the pan occasionally to prevent oats from browning too much. Let cool on a wire rack; when the oats have cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.
From sweetpeaskitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #healthy     #breads     #breakfast     #diabetic     #kid-friendly     #vegetarian     #food-processor-blender     #dietary     #low-cholesterol     #scones     #oamc-freezer-make-ahead     #brown-bag     #healthy-2     #quick-breads     #low-in-something     #to-go     #equipment     #small-appliance     #number-of-servings

Related Search