These will satisfy my recent desire for cookies that I shouldn’t eat. One scone for breakfast will do nicely, and isn’t a scone really a breakfast cookie, anyway? Rather than adding oatmeal to a scone recipe I already have, I went searching for one that I could modify and found these candidates:
Annie’s Eats: Oatmeal Raisin Scones
Three Many Cooks: Oatmeal-Cinnamon-Raisin Scones
Martha Stewart: Raisin and Oat Scones
What do you do when you have multiple recipes to take from? I make a table in a word processing document, like this:
The table lets me compare ingredients to see what items are common and where there are interesting differences. For example, two of these use eggs and two use buttermilk—not the same two for both. One uses the sour cream that I intend to use, and two of them use a whole stick of butter, something else that appeals to me. I like the idea of the brown sugar in Martha Stewart’s recipe, but I’m leaning toward using all whole wheat flour, like in Annie’s recipe. You’ll notice that I leave out the typical soda, salt, etc., and just note that at the bottom so I won’t forget to add it.
When I’m ready to bake, I circle the ingredients I intend to use and write in all the leavening/seasoning amounts. Here are today’s results:
Whole Grain Oatmeal Raisin Scones
Preheat oven to 400°; line a baking sheet with parchment paper.
Dry ingredients:
1 1/2 cups whole wheat flour
3 tablespoons brown sugar
1/2 cup whole grain rolled oats
1/2 cup raisins
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Wet ingredients:
1/2 cup sour cream
1 egg
1 stick butter, melted
- Mix dry ingredients in a large bowl. I like to mix the raisins in with the dry ingredients to coat them and keep them separate in the final dough.
- In a smaller bowl, whisk the sour cream and egg until fluffy. Whisk in the melted butter, whisking constantly so the egg doesn’t cook.
- Stir the wet ingredients into the dry ingredients with a large wooden spoon. The dough is stiff, but with all the butter, it holds together well.
- Form into 8 balls of about 1/3 cup each—Martha Stewart was right about that measurement. Place the balls on the baking sheet and slightly flatten. They will still rise in the baking to a round shape. I think the dough could stand up to forming into a large circle and cutting into traditional triangle shapes, but I like the big round rough shape of these.
- Bake for about 15 minutes. Cool on rack. Wrap tightly when cool. I wrap mine individually for freezing, and then thaw one per day.
The house is full of the smells of cinnamon and raisins, so it will be hard to wait for breakfast.
Kitchen Portfolio 
I am totally using your chart idea for creating the recipes on my blog. It is a little bit of brilliant. Julie oh yeah. I am trying your scones too.
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Thanks. The chart is probably the old “teacher” in me coming out. I like to visually see my options. As for the scones,I can’t see what the egg added, actually, now that I’ve eaten them. Most scones don’t use an egg. Next time, I might skip the egg and add a little more sour cream.
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