Best Levain Bakery Oatmeal Raisin Scones Recipes

Raisin Scones image

Provided by Ina Garten

Categories dessert

Time 40m

Yield 14 to16 scones

Number Of Ingredients 9

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Steps:

Preheat the oven to 400 degrees F.
Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

Oatmeal Raisin Scones image

Provided by MommyMakes

Categories Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups rolled oats, divided
2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons chilled margarine
2/3 cup raisins
1 1/4 cups buttermilk
1 tablespoon nonfat milk

Steps:

Preheat oven to 375°F.
Grind 1 cup oats in a food processor.
Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
Add margarine and pulse until mixture resembles a coarse meal.
Transfer to a large bowl and add raisins and remaining oats.
Make a well in the center and gradually add buttermilk.
Knead dough on lightly floured surface, about 10 turns.
Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).

Nutrition Facts : Calories 229.4, Fat 7, SaturatedFat 1.3, Cholesterol 1.1, Sodium 178.5, Carbohydrate 36.9, Fiber 2.2, Sugar 10.5, Protein 5.5

Levain Bakery Oatmeal Raisin Scones image

Provided by Juenessa

Categories Scones

Time 38m

Yield 12 scones

Number Of Ingredients 8

3 cups all-purpose flour, plus more for the counter
2 1/2 cups rolled oats
3/4 cup white sugar
2 tablespoons baking powder
1 teaspoon kosher salt
12 ounces sweet butter, cold and diced small
1 cup golden raisin
1 1/2 cups half-and-half

Steps:

Preheat the oven to 350 degrees F.
Combine everything except the half-and-half until just combined.
Do not over mix. (Mixture will not be creamed, just mixed together.)
Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly.
If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined.
Again, do not over mix.
Turn the dough out onto a very well floured surface.
If the dough is very sticky, flour the top of the dough also.
Pat the mixture into a layer 3/4 to 1-inch thick.
Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts.
Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone.
This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.).
Bake for about 18 minutes or until golden brown on both the top and bottom of scones.