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Oatmeal Raisin Scones

My Dad is a scone man.  It is his breakfast of choice, paired perfectly with butter, jam, and of course a large cup of hot coffee.  For years I have been tirelessly experimenting on him in search of the best scone recipe.  I believe I have found it, at least my Dad says it is the best he has ever had…perhaps there is a slight bias there but I am willing to overlook it.

I like to use rolled oats because they add nice texture and body.  As for the raisins, I have found that golden are best because they do not burn (the dark raisins get a bit of a charred flavor). Above is what the combined dry ingredients look like still dry. Below is the damp sand texture you are looking for when mixing in the butter - with a few chunks of butter left whole.

Oatmeal Raisin Scones


12-16 Scones


2 cups flour

½ whole wheat flour

2 cups oats

1/3 cup sugar

1 tbl baking powder

1 tsp salt

1 cup golden raisins

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 until it looks like damp sand in texture.

With mixer on low, pour in the cream and mix just until combined.

Fill a small bowl with flour so when your hands get dirty you are not reaching back into your big flour container.  This will also be used to flour your cookie cutter as you go (this might seem excessive but trust me the dough is sticky).

Generously flour your (clean!) counter, place the dough in the middle of flour and press it into about a ¾ - 1” thick disc – uniform thickness is the key here.

Flour the top of the dough and start cutting, reshaping the scraps into a disc.

Place scones onto a baking sheet, parchment is optional.  Brush the tops with heavy cream and sprinkle with the raw sugar.

Bake for 20-30 minutes, until golden brown.  If you are not sure they are done, check the bottom of one and it should be a dark golden brown.

*Note: you can do all of this by hand, working the butter into the flour using your fingertips so as not to warm up the butter. And then using a wooden spoon or sturdy spatula to mix in the cream.

**Note: if you do not have a cookie cutter, press the dough into a rectangle and cut small squares or triangles with a knife.

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