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Oatmeal Raisin Scones

Oatmeal Raisin Scones
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by in Oct 2011

Total Time: 15

Yield: Makes 8-10 scones

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


  • 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.

Updated Monday, April 5th, 2010
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