A delightful twist on traditional Scottish oat scones, these golden oat raisin scones are perfect for breakfast or brunch.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the oats, flours, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agents.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
Stir in the raisins, then make a well in the center of the mixture.
Coating the raisins in flour prevents them from sinking to the bottom.
In a separate bowl, whisk together the egg, yogurt, and oil.
Ensure the yogurt is at room temperature for easier mixing.
Pour the wet ingredients into the well of the dry ingredients and mix until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead it a few times to bring it together.
Handle the dough gently to avoid overworking it.
Pat the dough into a circle about 8 inches in diameter and cut it into 8 wedges.
Use a sharp knife for clean cuts.
Place the wedges on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Rotate the baking sheet halfway through for even baking.
Transfer the scones to a cooling rack and let them cool slightly before serving.
Serve the scones warm for the best flavor and texture.
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