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2 from 1 vote

The Best Oatmeal Scones

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Author Whole and Heavenly Oven


  • 3 cups old-fashioned rolled oats
  • 3 cups white whole wheat flour
  • 2/3 cup coconut sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup cold butter
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1 cup raisins


  • 1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
  • 2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
  • 3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
  • 4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
  • Yield: 16 scones.
  • Store in an airtight container at room temperature up to 2 days.


Adapted from Cooks Illustrated