Bread, Brunch, Food, Recipes

Oats, Raisins and Cranberries Scones

Oats, Raisins and Cranberries Scones Ronit PensoScones are such tasty and easy to make pastries, that whenever I bake them, I’m surprised I don’t bake them more often. These crumbly and not too sweet mini cakes, are wonderful when served fresh from the oven, with butter and jam.

As I like to serve scones for brunch, I usually add rolled oats to the white flour, for added nutritional value, fiber and texture. Another change I’ve made to the traditional recipe was to use buttermilk instead of heavy cream or milk, as I find it gives lighter texture.
In the version here I’ve also substituted part of the white flour with oat flour, an ingredient I’ve been experimenting with lately. The oat flour added a nice nutty flavor, and gave the scones a beautiful golden color.
I will definitely use this recipe again. I’m sure you will too, once you’ll try it.

* The less you mix and knead the dough, the crumblier the scones will be.
* Oat flour can be found in most health food stores, or online.
* Other dried fruits can be used instead of the ones here. Nuts are also a wonderful option.

Makes: 16
Prep time: 20 minutes
Baking time: 20 minutes
1 1/3 cups flour
½ cup oat flour
½ cup rolled oats
¼ cup sugar
½ tsp salt
2 tsp baking powder
½ tsp baking soda
1 stick (115 grams) butter, cold, cut into small pieces
¾ cup buttermilk
1/3 cup raisins
1/3 cup dried cranberries
For the egg wash:
1 egg yolk mixed with 1 Tbs buttermilk and ½ tsp vanilla
2 Tbs Demerara sugar
For serving:
Butter and good quality jam, preferably homemade

1. Preheat the oven to 385F (195C). Line a cookie sheet pan with baking paper.
2. In a large bowl, mix the flour, oat flour, rolled oats, sugar, salt, baking powder and baking soda. Add the cold butter and mix very briefly to a crumbly mixture, with some lumps of butter. Add the buttermilk and mix briefly. The dough is somewhat sticky, but don’t add more flour, or the scones will be too dense. Add the raisins and dried cranberries, and knead briefly to incorporate.
Oats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit Penso Oats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit Penso
3. Divide the dough in two and shape each part into a thick, flattened round, about 6” (15cm). Brush with the egg wash and sprinkle the Demerara sugar on top. With a large knife, cut each round into 8 triangles. Place on the baking sheet, about 1/2″ (1 1/4 cm) apart.
Oats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit Penso Oats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit Penso
4. Bake for 20 minutes, until the scones are golden-brown.  Cool to room temperature on a rack. Serve with butter and jam.
Oats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit Penso
Oats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit PensoOats, Raisins and Cranberries Scones Ronit Penso

53 thoughts on “Oats, Raisins and Cranberries Scones”

  1. Oh, be still my heart! Now THAT’S a snack to have on hand for all-day medical trips! I have a special pan that has the triangles all set in place, but have never used it. Seemed like a good idea at the time, but I think just cutting them ad hoc as you show is a better choice.

    I don’t have oat flour, but DO have several other kinds of “exotic” flours. Presume them to be somewhat interchangeable in a recipe like this, yah? We eat the Bob’s Red Mill 5-grain cereal for breakfast every day (except Special Breakfast Day), so have that on hand. Presume okay to use in place of straight oats?

    Virtual hugs,


    Liked by 1 person

    1. Thank you Judie, I’m glad you find this recipe helpful! It is so easy to make and definitely can keep you going the whole day.
      I’m not the cereal for breakfast type (still Israeli with that – chopped vegetables salad with a side of egg and white cheeses is the thing… :)) But I’m all for experimenting with other flours. The oat flour is also from Bob’s Red Mill. I love it and started using it in different bakes and cakes. I also got Millet flour which I will try out soon.
      I’ll be happy to know what version you ended up with. 🙂

      Liked by 1 person

  2. I am soooo making these RIGHT NOW!! These scones are fabulous looking – and I know they’ll taste as good as they look! I don’t have oat flour, so I’m gonna try just grinding up some oats in my little food processor. I’ll let you know how that works!!
    I’m doing pretty well hobbling around on my broken ankle… I was given an ‘inflatable boot’ which keeps the ankle steady but I’m already sooo sick of it…. ; o ( But eating a few of these scones will make me happy!! ; o )

    Liked by 1 person

    1. Thank you Cecile, I’m very glad you’ve found the recipe worth trying.
      The oat flour is very fine, and I’m not sure grinding oats in a food processor can give the same texture. If you have a coffee/spice grinder I think you’ll get better results.
      Either way, it’s not that crucial. After all, this is a rustic pastry that can take a lot… 🙂
      I hope your ankle will heal soon! Fresh scones are an excellent remedy! 😀

      Liked by 1 person

      1. Thanks for the tips. I’ll let you know how my scones turn out. Where do you live ’cause I see you recommend Demerara sugar, which I believe is raw sugar here in the States. ; o )

        Liked by 1 person

          1. Well, look what I just found – don’t you just LOVE ‘google’!? ; o )
            “Unlike brown sugar, which is just refined white sugar lightly bathed in a bit of molasses (this is a good thing to know, as you can just substitute brown sugar for white sugar with a bit of molasses added), Demerara sugar is a large-grained, somewhat crunchy, raw sugar with origins in Guyana (a colony formerly called Demerara). Because of the rising popularity of Demerara over the years (with the European market being the early adopters, and the U.S. market slowly following behind) this particular type of sugar is now produced in Mexico, India, Hawaii, among other countries.
            Read more:

            Liked by 1 person

  3. Love the substitutions you made in the recipe here, Ronit. In my opinion, these could be considered healthy scones now! 😉 Great photos of these little delights as well…they looks scrumptious!

    Liked by 1 person

    1. Thank you Nancy! So glad you liked the recipe and photos.
      I find the flavor of these even better than the scones made with only white flour. They have more interesting and complex flavor, and the fact they are healthier is an added bonus! 🙂

      Liked by 1 person

      1. I am hoping to find oat flour tomorrow, if not I might have to wait until my next visit to the health food store, but when I do make them you will be the first to know how they turned out!

        Liked by 1 person

  4. Love these scones Ronit, and I especially love the fact that the sweetness is kept to a minimum. All the other ingredients are just delightful as are your informative tips. I’m definitely trying these out 🙂

    Liked by 1 person

    1. Thank you Loretta. I’m glad you liked the recipe and ingredients.
      I’m usually for “sweet enough” desserts, and in this one I’ve kept the sugar to a minimum, as I serve the scones with jam. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂


  5. Ronit,
    The scones look divine and picture perfect! what a great treat for brunch. I like the oat flour and buttermilk that you substituted for cream in the recipe.
    Oooh these must taste so yummy served warm and freshly baked! I am drooling thinking of them now:)

    Liked by 1 person

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