Oatmeal Raisin Scones


I found this recipe in the app ‘Cake Love’. After some tries I slightly changed the recipe. In the original recipe for example you use heavy cream but when I prepared it this way, the Scones became pretty dry. I think it was because the austrian heavy cream doesn’t have the same consistency as the american one. That´s why I used a mixture of milk and yoghurt instead to make them more fluffy. I like preparing Scones for brunch or for breakfast on  weekends and it had became a family’s favorite breakfast treat. 

Here the website of ‘Cake Love.


  • 325g unbleached all-purpose  flour (you can use normal flour or whole wheat flour as well, as you prefer 🙂 )
  • 75g granulated sugar
  • 40g dry oats
  • 100g raisins
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 170g unsalted butter, cold
  • 240ml mixture of milk and yoghurt
  • milk
  • 1 1/2 tablespoons vanilla sugar


1)      Preheat the oven to 170°C.

2)      Combine the flour, granulated sugar, dry oats, raisins, salt, and baking powder in a large plastic bowl.

3)      Cut the butter into cubes and place it on the flour mixture. Use your fingers to work it in. As the dough starts to look like a crumble, pour in the milk-yoghurt mixture. Knead the dough until smooth and it comes together.

4)      Divide the dough into 8 to 12 dough balls (it depends on the size of your scones). Form balls, then flatten them (they should be round).

5)      Cover the tray with a baking sheet and place the scones on it (leave some space between them because they will grow).

6)     Combine (~) 100ml milk with the vanilla sugar. With a teaspoon, carefully cover the surface of the scones with the milk mixture.

7)      Bake for about 15 to 20 minutes.




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