Cinnamon-raisin oatmeal scones from Cook's Illustrated Annual Edition 2003 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 14, 2019

    Very nice scones - really good oat flavor and nicely moist. Best on the first day but still OK on the second. Raisins/currants help them stay moist a bit longer than plain ones. Not too sweet - if you like sweet, they benefit from being sprinkled with coarse sugar before baking or being eaten with jam or honey. The recipe suggests using the food processor to cut in the butter which is quick and easy works fine - the scones have come out flakier, though, when I've used my fingers to work in the butter. Freezing unbaked scones and baking them direct from the freezer has worked well. Like hillsboroks, I found that they tend to overcook on the bottoms during baking - using an insulated baking sheet (or stacking 2 half-sheet pans) and moving the oven rack a slot or two up from center has helped control that. [Cross-post for Annual Edition/Magazine.]

  • hillsboroks on May 10, 2018

    Toasting the oatmeal does amp up the oat flavor here. These scones do tend to burn on the bottom so based on my experience with the Apricot Almond version I used a lighter colored baking sheet and moved the oven rack up one notch. Even so the bottoms of the scones were quite dark after 14 minutes but at 12 minutes the scones tested not quite done when poked with a toothpick. I may reduce my oven heat a bit or try yet another shinier baking sheet if I make these again. They are very hearty and two scones have more oats in them than a bowl of cooked oatmeal. We will just ignore all the butter, sugar and cream added to them that a bowl of oatmeal does not have right?

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