A simple and comforting recipe
Scones for every taste
Adapt this raisin scones recipe to your tastes by varying the ingredients. Replace the raisins with dried cranberries, chocolate chips, nuts or citrus peel. At home we often opt for a combination of cranberries and orange zest.
I am often asked if I can substitute ingredients in my recipes. Most of my recipes have been tested with cow's milk, oat milk, butter or vegetable margarine. I mainly use oat milk because it is the one that in my opinion most resembles the texture of cow's milk and has the most neutral taste.
A vegan and allergen-free option
For a vegan or allergen-free version, use vegan margarine in place of butter and replace the eggs with a plant-based egg substitute or 2 tablespoons of applesauce. You can also use gluten-free flour or plant-based milk in place of the ingredients listed. With these changes, the texture will change. But keeping the proportions suggested, my recipe is a great base that you can adjust to your tastes. Don't be afraid to experiment and modify it according to what you have on hand.
To make it more consistent and healthy, you can also add 1 to 2 tablespoons of hemp seeds, flax seeds or why not add both?!
Tasting time
Enjoy this delicious recipe for raisin and oat scones and don't hesitate to share your opinions or variations in the comments!
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Spiced Raisin Scones
What's better than waking up on a Sunday morning to the smell of freshly baked scones? This quick and easy recipe will make fluffy oatmeal raisin scones, perfect for a family brunch
Ingredients
- 1/2 cup almond flour
- 2 teaspoons baking powder
- A pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon mace or nutmeg
- 1/2 cup sugar
- 1/2 cup very cold vegetable butter, cubed (or vegetable margarine)
- 1/2 cup oat milk
- 1 whole egg + 1 egg yolk (keep the white for the glaze)
- 1/2 cup raisins
Instructions
- Preheat your oven to 190°C (375°F).
- Preparation of ingredients. If you are using butter, make sure it is very cold. You can grate it to make it easier to incorporate. If you are using vegan margarine, place it in the freezer for a few minutes to firm it up. Soak the raisins in very hot water or coffee to rehydrate them.
- Mix the dry ingredients. In a large bowl, combine flour, almond flour, baking powder, salt, sugar, cinnamon and mace (or nutmeg).
- Preparation of the liquid mixture. In another bowl, beat together the oat milk, whole egg and egg yolk. Reserve the white for the final egg wash.
- Incorporation of butter. Add the cold, cubed butter to the dry ingredient mixture. Use your hands to mix until the butter pieces are the size of small peas. This step is crucial to achieving the light texture of the scones.
- Formation of the dough. Pour the wet mixture over the dry ingredients. Mix gently until a smooth ball of dough forms. Avoid overworking the dough to keep the scones soft.
- Integration of raisins. On a lightly floured work surface, place the dough. Flatten it to about 1.5 cm (1/2 inch) thick. Sprinkle the drained raisins on top. Fold the dough over itself several times to evenly incorporate the raisins.
- Shaping the scones. Shape into a disk about 22 cm (9 inches) in diameter. Using a sharp knife, cut the disk into 8 equal wedges.
- Preparation for cooking. Place the scones on a baking sheet lined with parchment paper. Brush them with the reserved egg white and sprinkle with a little granulated sugar for a nice golden crust.
- Cooking. Bake for 15 to 20 minutes, or until scones are golden brown and cooked through.
- Rest time. Allow the scones to cool slightly before serving. Serve with a little butter and jam for a real treat.
Notes
- For a vegan option, you can replace the eggs with an egg substitute or 2 tablespoons of applesauce.
- For even fluffier scones, avoid overworking the dough.
- Replace the raisins with dried cranberries, chocolate chips or chopped nuts.
Nutrition Information
Yield 8 scones Serving Size 1 sconeAmount Per Serving Calories 245Lipides 16gSaturated Fat 2.8gTrans Fat 2.1gUnsaturated Fat 12.7gCholesterol 46mgSodium 151mgCarbohydrates 24gFiber 1.4gSugar 20gProtein 3.1g
FAQ
Can I freeze scones?
How to store leftover scones?
Why do you need to soak raisins first?
Soaking the raisins rehydrates them, making them softer and preventing them from absorbing too much moisture from the dough during baking.
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