Fall gives me the baking feelings, majorly.  Right now though, I’m working aaallll day long and then have my nose buried in books of the un-fun variety all evening, so I haven’t gotten to do nearly as much as I would like.  I did make these scones, though, and they (at least temporarily) filled the baking void, as well as the breakfast-while-rushing-out-the-door void.

As with the lightened up pumpkin cream cheese muffins, I like the whole grain base of this dough because it makes them more acceptable as daily breakfast fare (with a green smoothie on the side, of course). We’ve been enjoying these since last fall, so I figured it was high time I shared the love.


½ cup raisins
1 cup hot water
1½ cups plus 2 tbsp. (6½ oz.) white whole wheat flour
½ cup (1½ oz.) old-fashioned oats
2½ tbsp. (1¼ oz.) granulated sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
Dash ground ginger
8 tbsp. (4 oz.) cold unsalted butter, cut into small pieces
2 tsp. vanilla extract
2/3 cup buttermilk
Sparkling sugar, for topping (optional)


  • 01

    Place the raisins in a bowl and cover with hot water.  Let stand for 30 minutes.  Drain the raisins and spread into an even layer on a clean kitchen towel.  Press gently with another towel to help blot away all the excess water.

  • 02

    To make the dough, combine the flour, oats, sugar, baking powder, baking soda, salt and spices in a medium bowl.  Whisk briefly to blend.  Add the butter to the bowl and cut the butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas.  Stir in the vanilla and buttermilk and mix gently with a fork until a dough forms.  Fold in the raisins.  Turn out onto a lightly floured surface  and knead a few times by hand until the dough is cohesive.  (Be careful to avoid over handling the dough, as it can result in tough, dense scones.)

  • 03

    Preheat the oven to 400˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Pat the dough into a 12 x 4-inch log.  Cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to the prepared baking sheets.  Brush the top of each scone very lightly with additional buttermilk and sprinkle with sparkling sugar if desired.*

  • 04

    Bake, rotating the pans halfway through baking, until the tops are golden brown and the scones are baked through, about 13-15 minutes.  Let cool 2-3 minutes on the baking sheet, then carefully transfer to a wire rack to cool further.  Serve warm.

  • 05

    *At this point, the shaped, unbaked scones may also be frozen on a baking sheet and then transferred to a freezer-safe container.  Bake as directed straight from the freezer, simply adding a few minutes to the baking time and checking for doneness.  


  • Stephanie @ Life, Unexpectedly

    Those sound so yummie! I agree, whole wheat is so much more guilt-free. I’ll so try this recipe!

  • Scones are like, cookies older brother. More sophisticated and mature. I like how this still has some of the yummy cookie-ness while still being a scone.

  • Rita

    Hi Annie,
    What is the rationale behind soaking the raisins? When I have used them in recipes, I’ve just added them to the bowl.

    Good luck studying for your boards.

  • Karen Nutter

    I am excited to try this recipe My favorite were a apple oatmeal at one of the local coffee shops, so do you think substituting would work?

  • Steph in Lex

    These sound good (minus the raisins–I’m just not a fan!), but what I really like is the way your coffee looks so pretty with those swirls in it in the picture!

  • Looks yummy! Are the raisins combined with the dry ingredients or added in with the wet?

  • ifiibeke

    ohh my gosh, healthy scones. my husband loves anything sweet but i have been looking for healthier alternatives.This recipe looks fantastic. Thank you so much mel. will bake it this weekend and let u know how it turns out.

  • Erin Hicks

    I made these yesterday and they were really yummy and yes, more guilt-free. :) Just an editing note–I think (though I could be blind) you forgot to tell when to add the raisins. I had them all rolled out and ready to be baked and realized I’d stupidly forgotten to add the raisins! ha ha!
    Thanks Annie! Your blog is my go-t0 because everything I’ve ever made from it is delicious!!

  • annieseats

    Nope, you’re totally right. I left it out. Thanks for letting me know!

  • annieseats

    Just after the wet ingredients. Sorry for the omission, it’s fixed now.

  • annieseats

    I would not recommend adding plain apple to baked goods. It is quite flavorless and because it releases juice while baking, affects the texture. I would instead cook the apples first. If you look up the apple cider muffins on my site, I use the same technique there. Hope that helps!

  • I generally eat most breakfast treats for dessert because i feel like they don’t really have enough nutrition for me to start my day on a good foot. But with whole grains…I can definitely feel good about eating these!

  • Never actually tried oatmeal raisin scones but these look amazing

  • Laura@bakinginpyjamas

    They sound delicious Annie, I love oatmeal and raisin cookies and I love scones, never thought about combining both though. Fantastic!

  • Silvia

    I’ve just eaten them for breakfast!
    I passed on (well, more like forgot, pff) the “brush with buttermilk and sprinkle with sugar” part which, I have to say, feels now like a terrible mistake, but they were still super nice!
    Have a beautiful Sunday!

  • These look amazing! I will definitely be making these this week. I have been following your blog for awhile and have loved everything I have made from it. You have even inspired me to start my own blog! thanks annie!

  • annieseats

    It rehydrates them so they have better texture and flavor.

  • I love these!

  • Kristi Kay Ellsworth

    Ha! I just made these. I took a bite and thought that they could use more raisins only to look over and see that I had totally forgotten to put them in at all! Oh well, they still taste good. It just means I will have to make them again to get the whole picture!