Hearty Oat and Raisin Scones

    (19)
    45 min

    The classic combination of oat and raisin, is brought to life in these hearty scones. If you want more of a wheaty scone, use wholemeal flour instead of plain. Serve on their own or with butter and jam.


    27 people made this

    Ingredients
    Makes: 16 scones

    • 4 tablespoons orange juice
    • 4 tablespoons water
    • 145g raisins
    • 160g porridge oats
    • 375g plain flour
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 3 tablespoons caster sugar
    • 225g unsalted butter, cubed
    • 310ml cold milk

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
    3. In a food processor, grind the oats with the flour, salt, baking powder, bicarbonate of soda and sugar. Add the butter. Pulse until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
    4. Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to come together.
    5. Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 2.5cm thick. Cut the dough into 16 squares or triangles.
    6. Bake the scones on an ungreased baking tray for 15 minutes or until they are lightly browned on the edges.

    Cook's tip

    Once the dough is formed, try to handle it as little as possible. This will give you a moist and fluffy scone.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (18)

    by
    22

    I made these around the Holiday's and they were a big hit. My Husband ate them up before I could get my hands on a second one. I substituted the OJ for orange liquer since I had it on hand and next time I will use more and reduce the water. The mixture came together rather easily and I felt a bit less guilt knowing I used milk rather than cream as in most scone recipes. A definite keeper!  -  30 Dec 2001  (Review from Allrecipes US | Canada)

    by
    19

    This is an excellent recipe. I have used it many times, with many substitutes. Whenever I make it with substitutes (cranberry walnut, choc. chips, cinnamon raisin, etc.) I leave the currants and orange juice out of the recipe, and add what I want (and maybe a bit more sugar if necessary) and everything turns out great. The consistency of the dough ball isn't always the same, but the scones always turn out great. Oh, and I never grind the oats, and it seems to be just as well. Thank you, jessica!  -  31 Jan 2008  (Review from Allrecipes US | Canada)

    by
    15

    for those who cannot eat wheat, I alternated with some flax seed and rice flour and they still turned out well.  -  12 Feb 2001  (Review from Allrecipes US | Canada)

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