These Raisin Pecan Oat Scones are a wholesome breakfast treat, perfect for fall baking.
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.
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 @uprootkitchen Tweet this
Raisin Pecan Oat Scones
Makes 12 scones,
- 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
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the flour, one cup of the oats, brown sugar, baking powder, cinnamon and salt.
- Add the melted butter/oil, yogurt, milk, and vanilla, and stir until just combined.
- Add in the raisins and pecan pieces, and the final cup of oats and give it a gentle stir.
You should have a shaggy dough, and use your hands to shape 12 biscuit-sized scones.
- 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.
- 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.