Best 2 Cinnamon Raisin Oatmeal Scones Recipes
In the realm of breakfast pastries, cinnamon raisin oatmeal scones stand as an embodiment of culinary delight. Their golden-brown exterior, kissed by a dusting of cinnamon sugar, beckons with a promise of warmth and indulgence. With each bite, a symphony of flavors unfolds, the delicate sweetness of raisins harmonizing with the nutty undertones of oatmeal and the aromatic embrace of cinnamon. These scones possess a texture that is at once tender and crumbly, yielding effortlessly to the touch yet retaining a satisfying structure. Whether enjoyed as a morning treat, an afternoon snack, or a teatime indulgence, cinnamon raisin oatmeal scones offer a moment of pure bliss, transforming the ordinary into the extraordinary.
Here are our top 2 tried and tested recipes!
CINNAMON-RAISIN OATMEAL SCONES
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
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.
CINNAMON-RAISIN OATMEAL SCONES
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.
Tips:
Tips for Making Perfect Cinnamon Raisin Oatmeal Scones:
- Use fresh and high-quality ingredients for the best flavor and texture. - Properly measure all ingredients to ensure accurate proportions. - Do not overmix the dough, as this will result in tough scones. Mix until the ingredients are just combined. - Work quickly when shaping the scones, as the dough can become sticky if it sits for too long. - Chill the scones before baking to help them hold their shape and rise properly. - Bake the scones in a preheated oven to ensure even baking. - Brush the tops of the scones with milk or cream before baking to give them a golden brown crust. - Allow the scones to cool slightly before serving to allow the flavors to develop.Conclusion:
Cinnamon Raisin Oatmeal Scones are a delicious and satisfying breakfast treat that are perfect for busy mornings. They are easy to make and can be enjoyed by people of all ages. With their combination of oats, raisins, cinnamon, and a hint of nutmeg, these scones are sure to become a family favorite. Serve them warm with a cup of coffee or tea for a truly comforting experience.
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