Oatmeal Raisin Drop Scones

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Scone are often rolled and then cut with a round cookie cutter. This easy version is mix, drop and bake!

Tags: Intermediate, 30 mins, Breakfast, Brunch and Breads, Rice & Grains, Baking, Vegetarian
Serves: 12
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 15  minutes
Total: 30  minutes

Additional Information


1 1/2 cups (375 mL) PC Organics All Purpose Flour - Unbleached
1 cup (250 mL) PC Organics Quick Oats
1/4 cup (50 mL) PC Organics Sugar
1/2 cup (125 mL) PC Organics Salted Fresh Churned Butter chilled, cubed
1 cup (250 mL) PC Organics Jumbo Thompson Seedless Raisins
1/2 cup (125 mL) PC Organics Partly Skimmed 2% Milk
1 PC Organics Eggs - Large
1 tsp (5 mL) PC Organics Sugar
1 tbsp (15 mL) baking powder


  1. Preheat oven to 425° F (220° C). Line large baking sheet with parchment paper.
  2.  In large bowl, stir together flour, oats, 1/4 cup (50 mL) sugar and baking powder. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins. In small bowl, whisk together milk and egg; with fork, stir into dry ingredients just until moistened. Using 1/4 cup (50 mL) measure, drop batter onto prepared baking sheet, spacing well apart. Sprinkle each with a pinch of remaining sugar.
  3. Bake in centre of oven for 13 to 15 minutes or until golden. Cool slightly before serving.

Chef's Tips

Substitute dried cranberries for the raisins for a change.

Nutritional Information

Per 1 scone (58 g) serving
Calories 230 Cal
Fat 9 g
Sodium 170 mg
Carbohydrate 32 g
Fibre 1 g
Protein 4 g