Oatmeal Raspberry Raisin Scones with Vanilla Glaze

Oatmeal Raspberry Raisin Scones with Vanilla Glaze

These Oatmeal Raspberry Raisin Scones are wholesome and delicious. This is a great, easy recipe that can be baked and then frozen until ready to eat for breakfast or any time of the day. The combination of raspberries and vanilla can’t be beaten! When you use Nielsen-Massey vanilla you are guaranteed to consistently get a rich vanilla taste that is chef-approved.

Ingredients

Dough

  • 2 3/4 cups all-purpose flour, plus more for work surface
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped pecans
  • 1/3 cup brown sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, cut into small cubes, chilled
  • .5 pints fresh raspberries
  • 1/4 cup golden raisins
  • 3/4 cup heavy cream, plus more if needed
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 large egg

Vanilla Glaze

Directions

Dough

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

Combine flour, oats, pecans, brown sugar, baking powder and salt to the bowl of a food processor. Pulse a few times to combine. Add butter pieces and continue pulsing until the mixture resembles coarse crumbs. Transfer to a large bowl. Gently add raspberries and raisins to the flour mixture. Set aside.

In a small bowl, whisk together cream, vanilla extract and egg. Pour into the flour mixture, stirring gently until it all comes together (the dough will not be smooth but it should hold together). If the mixture is overly crumbly and will not come together, add a little extra cream and work it in.

Remove dough from bowl and place onto a cutting board or floured surface. Use your hands to gently press the dough into a 9-inch square, about 3/4-inch thick. Using a sharp paring knife, divide the square into four individual squares and then cut each square diagonally twice to form a total of 16 triangles.

Transfer the triangles to the prepared baking sheets and bake until set and just lightly browned, 20-24 minutes, rotating the baking sheets halfway through cooking. Allow to cool on pan for 10 minutes and then transfer to a wire rack. Cool until barely warm.

Vanilla Glaze

In a small bowl, whisk confectioner’s sugar, vanilla and milk until smooth. Add more milk if needed. Using a spoon or a pastry bag, drizzle the glaze over the scones to form zigzag lines.

Notes:

The fresh raspberries in this recipe give it a great flavor but they release moisture into the dough. Try to work with the dough as gently as possible to prevent crushing the berries and to keep the dough from becoming too moist. Baking the scones with plenty of room between them will give you a lighter, flakier result.

Dough

  • 340 g all-purpose flour, plus more for work surface
  • 80 g old-fashioned oats
  • 55 g chopped pecans
  • 65 g brown sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 2 sticks (230 g) unsalted butter, cut into small cubes, chilled
  • 240 ml fresh raspberries
  • 45 g golden raisins
  • 180 ml heavy cream, plus more if needed
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 large egg

Vanilla Glaze

Directions

Dough

Preheat the oven to 180 degrees C. Line 2 baking sheets with parchment paper. Set aside.

Combine flour, oats, pecans, brown sugar, baking powder and salt to the bowl of a food processor. Pulse a few times to combine. Add butter pieces and continue pulsing until the mixture resembles coarse crumbs. Transfer to a large bowl. Gently add raspberries and raisins to the flour mixture. Set aside.

In a small bowl, whisk together cream, vanilla extract and egg. Pour into the flour mixture, stirring gently until it all comes together (the dough will not be smooth but it should hold together). If the mixture is overly crumbly and will not come together, add a little extra cream and work it in.

Remove dough from bowl and place onto a cutting board or floured surface. Use your hands to gently press the dough into a 23-centimeter square, about 2-centimeter thick. Using a sharp paring knife, divide the square into four individual squares and then cut each square diagonally twice to form a total of 16 triangles.

Transfer the triangles to the prepared baking sheets and bake until set and just lightly browned, 20-24 minutes, rotating the baking sheets halfway through cooking. Allow to cool on pan for 10 minutes and then transfer to a wire rack. Cool until barely warm.

Vanilla Glaze

In a small bowl, whisk confectioner’s sugar, vanilla and milk until smooth. Add more milk if needed. Using a spoon or a pastry bag, drizzle the glaze over the scones to form zigzag lines.

Notes:

The fresh raspberries in this recipe give it a great flavor but they release moisture into the dough. Try to work with the dough as gently as possible to prevent crushing the berries and to keep the dough from becoming too moist. Baking the scones with plenty of room between them will give you a lighter, flakier result.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    24 mincook

  • Nielsen-Massey yield icon

    16servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Powder 2.5oz

Madagascar Bourbon Pure Vanilla Powder