Raisin Oat Scones… a nice tender yummy scone.
I think that we finally have spring in the air. We are finally seeing temperatures in the 60s and I am loving it. The winter coat is going to stay in the closet for a while now; I hope.We had a bit of snow last week, but it all melted the same day. So hopefully that will be the last of the white stuff until winter rolls around again.
I have been wanting to make some scones that have raisins and oats in them, but the hubby does not care for anything that has this combination baked into them. It is not that he doesn’t like raisin or oats, he just doesn’t care for the two together. A little weird if you ask me, but then who am I to judge. I know I have my own quirks when it come to some foods too.
This week he is traveling and is out of the house. So you know the old saying… while the cat is away the mouse will play. To be honest my son Adam loves the raisin and oats combination, so he is enjoying not having to share these scones this week.
These scones are tender and perfect with a little tea or milk if you prefer, in the morning. I have a recipe for oatmeal raisin cookies that you cook the raisins before you add them to the dough. I decided to do that with my scones. After cooking the raisin a little bit of the raisin juice is added to the dough for the flavor. I am thinking that is why the scones are so nice and tender.
Do you like raisin and oats baked into baked goods?
- 2 cups flour
- 1 cup oats
- 1 tablespoon baking powder
- ⅓ cup sugar
- 1½ teaspoons cinnamon
- ½ teaspoons salt
- 1¼ cup raisins
- Water (for cooking the raisins, just enough to cover raisins)
- 1 egg
- ¾ cup heavy cup
- ¼ cup raisin juice
- Brown sugar frosting
- ¼ cup brown sugar
- 1 tablespoon butter
- 2 tablespoons heavy cream
- ¾ cup powder sugar
- ¼ cup raisin juice
- In a small sauce pan add the raisins, cover with water. Bring to a boil over medium heat and continue to boil for a 8 minutes. Strain the raisins, but keep ¼ cup of the liquid. Set a side to cool
- In a large mixing bowl add the butter, oats, sugar, baking soda, cinnamon, and salt. Cut the butter into the dry ingredients using a pastry cutter or a fork. You will want to blend until you have a mixture that resembles small crumbs.
- In another bowl combine the egg, heavy cream, raisin juice, and raisins. Add to the dry ingredients and by hand mix until the mixture forms a ball.
- On a light floured surface knead the dough a few times; then pat into a 8-inch circle. Cut into 8 wedges. Place on a greased baking sheet. Place the scones into a oven that has been preheated to 375 degrees F.
- Bake about 18 minutes or until they are turning golden brown. Remove scones from oven and cool completely on a cooling rack.
- Once the scones are completely cooled, prepare the frosting. In a small sauce pan combine all of the ingredients except for the powder sugar. Bring to a boil and continue to boil for a minute or two, stirring continuously . Remove from heat and beat in the powder sugar. Drizzle over scones immediately. If frosting is a little thick add a little milk and beat until smooth.