Raisin & Lemon Oatmeal Scones
A delightful variation on classic British sultana scones. With plumped raisins and fresh lemon zest, swapping in oatmeal for some of the wheat flour in these light and fluffy scones brings a hint of nutty flavour and makes them extra soft too.
Please read the accompanying blog post before starting and use metric measurements and digital scales.
Ingredients
- 230 g self-raising flour (or plain/all-purpose flour + 2 additional level tsp baking powder)
- 2 level tsp baking powder
- 1 large pinch salt
- 120 g fine oatmeal or oat flour (see Recipe Notes)
- 100 g cold butter (salted or unsalted)
- 100 g caster sugar
- 100 g raisins (Optional but recommended: plump up by soaking in boiling water for 10 - 15 minutes. Drain well and pat dry before using)
- 2 medium lemons (zest only, finely grated)
- 150 - 175 ml plain full fat yogurt (or buttermilk, plus extra for brushing over the tops)
- a little extra flour (for rolling out)
- a few tbsp rolled/porridge oats (to decorate)
Instructions
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Preheat your oven to 200°C /180° Fan /Gas 6 /400° F with a shelf in the middle.
Lightly grease or line a baking tray.
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Make the dough.
Stir together the flour, baking powder and salt then sift into a large mixing bowl. Stir in the oatmeal.
Grate in the cold butter, dipping it into the flour now and then to prevent sticking. Using your fingertips, rub it in.
Stir in the sugar, raisins, and lemon zest.
Use a silicone spoon to stir in enough yogurt (or buttermilk) to start bringing together a soft dough.
Important. Different flours absorb varying amounts of liquid so you may not need all the suggested amount or you may need a little more. Add gradually so you don't make the dough too wet.
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Roll and cut out.
Lightly flour your work surface, ideally covered with a silicone mat to reduce sticking, and put the dough onto it.
Very briefly knead so it comes together into a smooth dough (handling as little as possible gives the lightest scones).
Roll out 2½* - 3 cm thick. Stamp out scones, re-rolling the scraps to make more until all the dough is used up.
*A 6.5 cm round cutter should give you 8 scones if you roll out approximately 2½ cm thick.
Place the scones on the prepared tray.
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Brush yogurt (or buttermilk) over the tops of the scones then sprinkle with the rolled or porridge oats, lightly pressing down.
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Place the tray in the pre-heated oven and bake until risen, firm, and golden brown (12 -15 min).
Tip: if your oven bakes unevenly, turn the tray around after 10 minutes.
Transfer to a wire rack to cool a little.
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Serve the scones warm, split and spread with butter plus jam and cream if liked.
Tip: pulling the scone apart into a top and a bottom half rather than cutting will keep the interior fluffy.
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If not using straight away, cool completely before storing in an airtight container. Use within 2 - 3 days or freeze.
Reheat in a microwave for 20 - 30 seconds, or in a low oven or air fryer for a few minutes. Also good eaten cold.
Tip: to quickly serve frozen scones, defrost and lightly heat in a microwave then finish in an air fryer or oven to crisp the outsides.
Recipe Notes
Oatmeal (or oat flour) in the UK is ground oats. If you can't find it in supermarkets or health food stores, make your own by whizzing rolled or porridge oats in a blender, food processor or coffee grinder until fine. For more oatmeal flavour, you can replace up to 50 grams of the flour with additional oatmeal - but note this may affect the rise and make a denser scone.