Another family favorite, and a perfect Thanksgiving morning breakfast. My mom used to make these oat and raisin scones when I was growing up, and whenever she makes them now I am instantly transported to the days of footie pajamas and carefree mornings.
As soon as I had a child, I knew I wanted to start traditions. Little things that she could count on in her home life. Things that make her feel safe and loved. Baking these scones on Thanksgiving morning is going to be one of our family traditions.
I’m not sure why, but I’ve always been intimidated by this recipe. Maybe it’s because my mom makes them and they are always SO delicious. Or perhaps it’s because scones sound so…fancy. Or maybe it’s the cream of tartar (what does that do?).
Well, I’m so glad I gave it a shot, because as it turns out, they are surprisingly simple to make, and oh so yummy. (But still, I wanted to feel fancy. So I broke out our wedding china and pretended to be all proper.) Drizzle some honey on these bad boys and you have the perfect companion to a cup of joe on your cozy winter morning.
I hope you love them as much as I do. Happy Monday, sweet people.
Simple Oat + Raisin Scones
- 2/3 cup butter melted
- 1/3 cup milk
- 1 egg
- 1-1/2 cups flour
- 1-1/4 cups quick oats
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 cup raisins
Preheat oven to 425.
Combine all dry ingredients.
Add butter, milk and egg to dry ingredients; mix just until moistened.
Stir in raisins.
Shape dough to form a ball; pat out on lightly floured surface to form 8-inch circle.
Cut into 8 to 12 wedges.
Bake on greased cookie sheet for 12-15 minutes or until light golden brown.
Drizzle with honey and enjoy every bite!