Oatmeal Raisin Scones

Name: Oatmeal Raisin Scones
Prep time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 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

4 Ratings

4 Reviews

Prep 15 min
Total 45 min
Servings 10

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

By Betty Crocker Kitchens

Updated October 4, 2012

Make With

Gold Medal Flour

Ingredients

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

1

Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2

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.
3

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.
4

Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.