Name: Oatmeal Raisin Scones
Cook time: 18 min
Ingredients: 4 cup flour; 3 3/4 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon cinnamon; 1 1/4 teaspoon nutmeg; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/2 cup sugar; 1/4 cup brown sugar; 1 1/2 cup quick-cooking rolled Quaker oats; 10 tablespoon unsalted butter, cut into cubes; 2 tablespoon shortening; 1 cup heavy cream; 4 eggs; 1 tablespoon vanilla extract; 1 1/2 cup dark raisins; 1/3 cup granulated sugar

Oatmeal Raisin Scones

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Make a delicious and scrumptious scone with this Quaker oatmeal raisin recipe. With Quaker oats recipes, you know you are getting a quality dish no matter what. Whip up an easy and tasty snack today with one of the best Quaker oat recipes for scones.

Notes

For more great recipes using Quaker oats, check out the Recipe Lion collection of 10 Quick Easy Quaker Oats Recipes.

Cooking Time18 min

Ingredients

4 cups flour
3 3/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 1/4 teaspoon nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup sugar
1/4 cup brown sugar
1 1/2 cup quick-cooking rolled Quaker oats
10 tablespoons unsalted butter, cut into cubes
2 tablespoons shortening
1 cup heavy cream
4 eggs
1 tablespoon vanilla extract
1 1/2 cup dark raisins
1/3 cup granulated sugar

Instructions

Heat oven to 400 degrees F. Set out two cookie sheets or rimmed baking sheets.
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves and sugar in a large mixing bowl.
Crumble over brown sugar and blend it into the dry ingredients with your fingertips to disperse the small pellet-size lumps of sugar. Stir in rolled oats.
Drop in chunks of butter and shortening and, using a pastry blender or two round-bladed table knives, cut chunks into flour till they are reduced to nuggets the size of large pearls.
In a medium mixing bowl, whisk together heavy cream, eggs and vanilla extract. Add raisins to flour along with liquid mixture and stir to form a dough; it will be moist and sticky.
Turn dough onto a lightly floured work surface and knead about 8 to 10 times. As necessary, continue to sprinkle dough and work surface with extra flour, but avoid adding too much flour. The dough should be very soft to the touch and it will stick to the knife when cutting into wedges.
Divide dough in half and form each piece into a 7 1/2 inch round. Cut each round into 6 pie-shaped wedges. Transfer scones to baking sheet using a small metal spatula, spacing them about 2 1/2-3 inches apart. Sprinkle tops of scones with granulated sugar.
Bake for 16-18 minutes or until set. Cool scones on baking sheet for a minute, then remove them to a cooling rack.
Serve warm, or cool thoroughly, store in an airtight container and reheat at another time.