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Oatmeal Rosemary Scones baked in basket | Letty's Kitchen
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5 from 1 vote

Healthy Oatmeal Rosemary Scones

These oatmeal rosemary scones are healthier with whole wheat flour, rolled oats, plain yogurt, and fruity golden raisins. Prep ahead: Make the dough, cut into squares, and freeze. When you’re ready, arrange on baking sheet and bake.
Prep Time1 hr
Cook Time20 mins
Chilling time:30 mins
Total Time1 hr 45 mins
Course: Brunch, Dessert, Snack
Cuisine: American, Vegetarian
Keyword: Oatmeal, Rosemary, Scones
Servings: 12 scones.
Calories: 244kcal

Ingredients

  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 cup whole milk yogurt, plain or vanilla, or plain
    kefir
  • 1 1/2 cups white whole wheat flour, whole wheat or all-purpose flour
  • 1/3 cup coconut sugar or organic cane sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon baking powder
  • 1 1/2 cups old-fashioned rolled oats
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut in 1/2-inch pieces
  • 3/4 cup golden raisins
  • 1 tablespoon coconut or organic cane sugar, optional

Instructions

  • Heat the rosemary and the yogurt in a small saucepan over medium
    heat, stirring until very hot but not boiling. (It will thin out and curdle a
    bit—no worries.) Refrigerate until the yogurt is cold, about 30 minutes. (see
    notes)
  • Sift the flour, sugar, salt and baking powder into a large bowl, and stir in the rolled oats.
  • Cut the butter into the dry ingredients, using your fingers, a pastry blender, or a stand mixer with paddle. Mix until the mixture resembles coarse meal with little pea size pieces of butter. (see notes)
  • With a fork, stir in the cold rosemary yogurt and the raisins, and mix with your hands until the dough comes together.
  • Preheat oven to 375˚. Line a large baking sheet with parchment paper, or coat lightly with butter or cooking spray. Pat the dough into a rectangle about 10 x 8-inches and about ½-inch thick. So the dough is easier to cut into squares, chill the rectangle for about 15 minutes before cutting into squares. (See recipe notes to form a round of dough so you can cut into triangle wedges.)
  • Cut into 12 (roughly 2 ½ to 3-inch) squares. (You can freeze the squares at this point and bake them another time.) Arrange the squares about ¾ inch apart on the baking sheet. Sprinkle with sugar, or not.
  • Bake 15 to 20 minutes. or until the bottoms are light golden brown and your finger doesn’t leave an indentation when you touch the tops. Let cool before removing from pan.

Notes

  • To chill the infused cream quickly, place nestle the pan in a large bowl of ice water and stir until cold.
  • A heavy-duty mixer with paddle cuts the butter into the flour and oat mixture.  Easy and efficient.
  • For higher altitudes: Remove 1 1/2 tablespoons of sugar and reduce baking powder to 2 teaspoons.
  • To form the soft dough into a round instead of squares, line a 9-inch round cake pan with plastic wrap. Pat the dough into the pan and fold the plastic wrap over to completely cover the dough. Press the dough into an even round disk, about 1/2-inch thick, by pushing the dough around under the plastic wrap. Refrigerate or freeze about 1 hour, or until cold enough to cut. Before baking, cut the dough round into pie-shaped wedges, 8 or 10 or 12, depending on the size desired.

Nutrition

Calories: 244kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 313mg | Potassium: 257mg | Fiber: 3g | Sugar: 9g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg