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Coconut Oatmeal Raisin Scones

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Coconut Oatmeal Raisin Scones are a brunch or breakfast recipe based on a classic cookie. Rolled oats are mixed with raisins and flaked coconut for a morning pastry. #oatmealraisin #scones

Golden brown Coconut Oatmeal Raisin Scones are full of sweet raisins, coconut flakes, and rolled oats for a yummy breakfast or brunch baked good!

Why You Will Love This Recipe

I am not traditionally a huge breakfast person, but one of my favorite breakfast foods is scones.  It think it is because of the great texture and all the amazing mix ins and flavors you can add! 

These homemade scones are perfect for breakfast, brunch, a quick sweet snack, or with a cup of coffee or afternoon tea.

These Coconut Oatmeal Raisin Scones are a rift off of the cookie, with some coconut for texture and flavor.  (Sometimes I even add some chocolate chips to them!)

Oatmeal raisin might seem like an old fashioned flavor combination, but it is a classic for a reason!  If you really love raisins, or coconut, you can increase the amount you add to this easy recipe.  These are also great with some walnuts or pecans! 

The rolled oats provide a wonderful texture to the simple scone dough and gives the perfect scone a little chew, making them my go-to for many scone dough bases.  You can find more scone recipes here!


Full quantities and recipe details can be found in the recipe card at the bottom of the post.

Let’s talk about the ingredients you need for these cinnamon raisin scones!

All Purpose Flour

Granulated Sugar

Shredded Coconut

Sweet Raisins – both traditional raisins and golden raisins will work: whatever you like best!

Rolled Oats – any type of oat will be fine. Rolled oats (which I prefer) will have a firmer texture than quick oats.

Butter – unsalted butter is great in order to control the salt in your recipe. You need cold butter for this recipe. Do NOT use room temperature butter as it will make the scones spread.

Baking Powder

Ground Cinnamon

Whole Milk – or you can just use all heavy cream for a richer flavor

Heavy Cream

Large Egg


Instruction Overview

To make the easy raisin scones, place the dry ingredients in a food processor bowl.

Pulse to mix.

Add the cold butter and pulse approximately 10-12 times until the mixture looks like coarse crumbs or sand.

Remove the flour mixture and pour into a large mixing bowl.

Add the milk mixture, raisins, shredded coconut, and oats to the large bowl with the flour mixture. Mix to combine just enough, but do not overmix. It will not be a sticky dough but rather dry instead.

Press the dough into a round disc approximately 8-9 inches across. Chill the dough on a plate or cutting board for 30 minutes. You can chill longer if you want. This chilling process helps solidify the butter.

Preheat the oven to 450 degrees F.

Cut the disc like a pizza into 8 triangles for larger scones.

Place on a parchment-lined baking sheet spread out. Spread some melted butter across the top of each scone and sprinkle with a little more sugar.

Bake until golden brown on the edges, approximately 15 minutes.

Let cool on a cooling rack before storing in an airtight container.

Kim’s Tips

These Coconut Oatmeal Raisin Scones are also great because you can easily freeze them. This recipe is different from the base of my classic scone recipe and full of lots of yummy mix ins!

Put the raw dough wedges in the freezer, separated, until hard and store in a plastic bag.  Then when you want to bake some, pull out exactly what you need and follow the same baking temperature, but just a little longer.  They taste freshly made!  Such a great trick for lazy mornings or unexpected guests.

A fun trick for shaping the easy raisin scones, which I just recently learned about, is in a cake pan!  Press the dough in a round cake pan until even and forcefully tap out onto a cutting board or counter.  You will have beautiful, round edges. 

I am also a fan of just forming a dough disc by hand, because I like a rustic and homemade look, so either option will work perfectly!

It is important to let the easy raisin scones cool to room temperature before storing to prevent them from getting soggy and/or moldy from the trapped moisture and heat.

More Scone Recipes

Scone Recipes

Coconut Oatmeal Raisin Scones

Coconut Oatmeal Raisin Scones are a brunch or breakfast recipe based on a classic cookie. Rolled oats are mixed with raisins and flaked coconut for a morning pastry. #oatmealraisin #scones
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 55 minutes
Servings: 8 scones
Calories: 421kcal



  • Whisk the milk, cream, and egg together in a large measuring cup.
    ¼ cup whole milk, ¼ cup heavy cream, 1 large egg
  • Put the flour, sugar, baking powder, cinnamon, and salt in a food processor and pulse to combine a few times.
    1 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon ground cinnamon
  • Add 10 Tablespoons of the chilled butter, cut into 1/4 inch chunks, across the flour (reserve one tablespoon of butter for later). Process the mixture until in looks like coarse cornmeal.
    11 Tablespoons unsalted butter
  • Put the flour mixture in a large bowl. Add the oats, raisins, and coconut. Stir to combine.
    1 ½ cups rolled oats, ¾ cup raisins, ½ cup shredded coconut
  • Add the milk mixture and stir until fully incorporated. The dough will be very thick.
  • Option 1: For a round, clean edge, use a round cake pan. Press the dough into the pan in an even layer. Press firmly to make sure the dough is sticking together.
  • Option 2: On a lightly floured cutting board or something you can put in the refrigerator, pour out the dough and press into a disc approximately 9 inches wide. Make it as even as possible.
  • Chill the dough for 30 minutes.
  • Preheat oven to 450℉ with the rack in the middle position.
  • Option 1 (If in a pan): Flip the pan over and forcefully tap the pan against a cutting board or clean counter, and the dough should come out in a clean, round disc. You may need to use a lot of force to get it out. You can also spray with nonstick spray first if desired just in case.
  • Using a knife, cut the disc like you would a pizza into 8 wedges.
  • Melt the remaining 1 Tablespoon of butter in a small bowl or cup. Brush it across the top of the scones. Sprinkle the scones with some granulated sugar as desired.
  • Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. Leave space between them as they will expand.
  • Bake the scones until cooked through, approximately 13-15 minutes.
  • Remove from the oven and let cool at least 10 minutes. The scones can be served warm or at room temperature.


Silicone baking mats are perfect for these scones and are reusable!
You can find more scone recipes here!
You can use any shred size of coconut, it will just change the texture a bit. I find the finely shredded coconut almost disappears, so I prefer the coconut flakes.


Serving: 1scone (1/8) | Calories: 421kcal | Carbohydrates: 51g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 182mg | Potassium: 344mg | Fiber: 3g | Sugar: 12g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
By on December 17th, 2019

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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