Healthy Oatmeal Raisin Scones
Yields: 8 scones
 
In a way, these oatmeal raisin scones almost remind me of eating cookies for breakfast! They have the same flavors as my favorite oatmeal raisin cookies—lots of cinnamon, juicy raisins, and those delicious oats—but they’re much faster to make! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
  • ½ cup (50g) instant oats (gluten-free if necessary and measured like this)
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp + 2 tsp (55mL) nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup (120g) whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp ground cinnamon
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ⅓ cup (53g) raisins (see Notes!)
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, stir together the oats, Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the oat mixture. Stir until just incorporated. Gently fold in the raisins with a spatula.
  3. Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾” tall circle, and brush with the milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 24-27 minutes, or until the tops and sides are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Remember to measure your oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your scones turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.

Instant oats are also known as “quick-cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned oats. To make your own out of old-fashioned oats, add ¾ cup (75g) of old-fashioned rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.

Honey or agave may be substituted in place of the pure maple syrup.

Any milk may be substituted for the nonfat milk.

As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk.

If your raisins are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the scone dough, this little trick hydrates them so they’re really soft and juicy!

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

For a vegan version, I recommend Earth Balance sticks in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.

{gluten-free, clean eating, vegan option, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/07/24/healthy-oatmeal-raisin-scones/