Breakfast

Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) is for Breakfast, Dessert.

Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) takes 45 minutes to prepare.

Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) takes 12 minutes to cook.

Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) makes 8 servings.

The ingredients for Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) are:

1 1/2 C. rolled oats (4 1/2 oz.) or quick oats
1/2 C. half & half (or 1/4 C. whole milk & 1/4 C. heavy cream)
1 Large egg
1 1/2 C. unbleached all purpose flour (7 1/2 oz.)
1/4 Tsp. ground cinnamon
1/3 C. granulated sugar (2 1/4 oz.)
2 Tsp. baking powder
1/2 Tsp. table salt
10 Tbs. unsalted butter, cold, cut into 1/2 inch cubes
1/2 C. raisins
1/2 C. Hershey's cinnamon chips (or King Arthur)
1 Tbs. granulated sugar for sprinkling

Here is how you make Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen):

1. Adjust oven rack to middle position; heat over to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7-9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 Tbs. and set aside.2. Whisk half & half (or milk/cream) with egg in measuring cup until incorporated; remove 1 Tbs. from mixture and set aside for glazing.3. Pulse flour, cinnamon, sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats, raisins and chips. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough form a cohesive mass.4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 Tbs. sugar. Bake until golden brown, 10-15 minutes; cool scones on baking sheet on wire rack for 5 minutes, then remove to cooling rack and cool to room temperature, about 30 minutes. Number of Servings: 8Recipe submitted by SparkPeople user GLASSLADYSUE.

The nutritional information for Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 330.9

• Total Fat: 8.3 g
• Cholesterol: 36.0 mg
• Sodium: 463.3 mg
• Total Carbs: 58.6 g
• Dietary Fiber: 3.0 g
• Protein: 6.9 g