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Raisin Pecan Oat Scones

Posted by uprootkitchen
October 09, 2017
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These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking.


These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking. 

by, Marisa Westbrook, MPH


Packed with oatmeal, yogurt, fruit and nuts, these drop scones are simple to pull together from ingredients in your fridge and hearty enough to keep you full alongside a coffee and some fruit. These healthful swaps make scones an easy breakfast prep item that you can keep on hand for busy mornings or as a treat for a weekend breakfast.

These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking.

Substitute your favorite nuts and dried fruits into this recipe for easy variations - cherry almond, coconut cashew, and apricot walnut are some of my future ideas for easy scone breakfast flavors!

For more seasonal meal ideas and grocery shopping inspiration, check out my monthly Seasonal Produce Lists on Uproot Kitchen. Enjoy and be well!
 

These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking.

These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking @uprootkitchen
These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking.

Raisin Pecan Oat Scones

Yield

Makes 12 scones,

Ingredients

  • 1 cup all purpose flour
  • 2 cups old fashioned rolled oats, divided
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter or coconut oil
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  • 1/2 cup chopped pecan pieces
  • Optional Cinnamon Glaze
  • 3/4 cup powdered sugar
  • 2-3 tablespoons water or milk
  • 1/8 teaspoon cinnamon

Directions

  1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Combine the flour, one cup of the oats, brown sugar, baking powder, cinnamon and salt.
  3. Add the melted butter/oil, yogurt, milk, and vanilla, and stir until just combined. 
  4. Add the raisins, pecan pieces and the final cup of oats. After a gentle stir,  you should have a shaggy dough.  Use your hands to shape 12 biscuit-sized scones.
  5. Bake the scones on a parchment lined baking sheet for around 12-14 minutes, checking the bottoms for medium browning before taking them out.
    In the meantime, whisk a few tablespoons of water or milk into powdered sugar with cinnamon until you have a drippy glaze.
  6. Cool the scones on a rack for 10 minutes and drizzle with glaze. Serve warm.

 

Notes: Store extra scones in an airtight container (after the glaze has hardened, if using) on the counter for up to 2 days, or freeze them for up to 3 months.

Click for nutritional information
Calories 213
Carbohydrates 27.3g
Fiber 2.3g
Sugar 5.4g
Fat 10.2g
Protein 4.3g
Sodium 43mg
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uprootkitchen

uprootkitchen
Marisa Westbrook is the Features Editor of the COOKING IN SEASON column on HealthyAperture. She is a public health professional, recipe developer and food photographer inspired by fresh, local produce. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, monthly seasonal produce lists and urban gardening posts.
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