Coconut Oatmeal Raisin Scones

5 from 1 vote

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

Prep Time10

Cook Time15

Chilling Time30

Total Time55

Cuisine: American

Course: Breakfast

Servings: scones

Calories: 421kcal

Ingredients

¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups all-purpose flour
⅓ cup granulated sugar plus more for sprinkling on top
2 teaspoons baking powder
¼ teaspoon ground cinnamon
½ teaspoon salt
11 Tablespoons unsalted butter chilled
1 ½ cups rolled oats or quick oats
¾ cup raisins
½ cup shredded coconut

Instructions

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.

Notes

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.

Nutrition