Oatmeal Raisin Scones

A scone tutorial is wayyyyyyy overdue here. I am so sorry I’ve let you down in such a fashion. It’s a crime really. I should be sharing scones with the whole world! Scones are my favorite breakfast pastry – they beat out muffins, pancakes, and even…..doughnuts. GASP! Really my friend, if you aren’t embracing the scone love then I’m just not sure what’s wrong with you. That’s beyond my scope of help here at Humorous Homemaking. Seek medical advice.

You’ll need whole wheat pastry flour (ground soft white wheat), rolled oats, honey, baking powder, baking soda, salt, cinnamon, egg, vanilla, kefir/buttermilk, butter, raisins, and sucanat. Heat your oven to 400 degrees. Make sure there aren’t any random toys in there that might catch on fire.In a large mixing bowl, combine the flour, oats, baking powder and soda, salt, cinnamon, and raisins. In another smaller bowl, combine the kefir, honey, egg, and vanilla. Using a pastry blender, cut in the cold butter into the flour mixture until it looks like coarse meal. It’s a really good workout. I usually grunt while I’m doing it. That helps.When the butter is all worked in, pour in the kefir mixture. Stir only until combined. Over-stirring will result in a tough scone….and that would be a tragedy. Your mixture should look like this – just barely combined. Do you see little bits of butter in there? Good. That’s magic.

I usually use my baking stone for scones and biscuits. It’s seasoned, so I never worry about anything sticking. It isn’t pretty though….it’s actually sorta ugly. Only a mother could love it. Good thing I’m a mother.Pat your dough out into a circle. It should be about ½ inch thick. Use a ruler if you have to…..I’ve done it. I’m not very good at judging things by eye….and I’m the Queen of Crooked. Using a very sharp knife, or a kicking awesome bench scraper, cut the dough into 8 wedges. I usually run my scraper under hot water so that it cuts easier. Now you need to slightly separate them so they’ll cook nicely (as shown). It helps if you use the scraper to scoop up under them so they don’t stick and fall apart. You might have to reform them a bit….or maybe that’s just because I’m clumsy.

In a small bowl, combine the sucanat and cinnamon. Sprinkle over all the scones. It’s a nice finishing touch. Yummy! Bake for 15-17 minutes or until golden and done. Sometimes I split one open just to make sure it’s done inside…..because I don’t like dough. And then I eat it while it’s still hot and I burn my tongue. I’m weak. So weak.

My favorite cookie is Oatmeal Raisin, so it makes sense that I’d create an Oatmeal Raisin Scone recipe. I’m so predictable.Now that you’ve seen this done, you can make any scone! I’m a scone connoisseur. If I see a recipe, I almost always have to try it. I recently made this one for Fresh Strawberry Scones and it rocked my face off! Try it too…but make this one first – you won’t regret it.

*This post is linked at Pennywise Platter on The Nourishing Gourmet.