Oatmeal Raisin Scones

By Yankee Magazine

Apr 05 2010

These Oatmeal Raisin Scones are a favorite morning treat at the Village Green Inn in Falmouth, Massachusetts.


Makes 8-10 scones


2 cups all-purpose flour, plus extra for work surface
3 tablespoons firmly packed light-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup (1 stick) chilled butter, cut into small pieces
1-1/2 cups rolled oats
1/2 cup raisins
1 cup buttermilk
Cinnamon and granulated sugar


Preheat oven to 375°. Set a rack to the middle position.
In a medium-size bowl, whisk together flour, brown
sugar, baking powder, baking soda, and salt. With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in oats and raisins. Add buttermilk and mix with a fork until dough begins to hold together.
Turn dough out on a lightly floured surface and knead 6—8 times. Pat dough into a 1/2-inch-thick disk. Cut disk into 8—10 rounds or wedges and place on an ungreased cookie sheet. Do not separate.
Sprinkle with cinnamon and sugar. Bake until golden brown, 20—25 minutes.