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Raisin Streusel Scones

Raisin Streusel Scones
  • Duration
  • Cook Time
  • Prep Time
  • 12 scones ServingsServings


  • 1 1/4 cups All-purpose flour
  • 1/2 cup quick-cooking oats
  • 3 Tablespoons brown sugar
  • 2 1/2 teaspoons Baking powder
  • 1/4 teaspoon salt, 1/3 cup raisins
  • 1/3 cup firm margarine or butter
  • 2 large eggs, beaten, reserve 1 tablespoon
  • 1/4 cup reduced fat sour cream
  • 1 tablespoon milk, 2%
  • Struesel mix:3 tablespoons brown sugar
  • 1 tablespoon quick-cooking oats
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon margarine or butter, melted



1 Preheat oven to 350°F.

2 In medium bowl, mix together flour, oats, sugar, baking powder and salt. Use a pastry blender or two knives to cut margarine into dry ingredients until mixture looks like fine crumbs. Stir in eggs, sour cream, raisins and milk.

3 Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat into 10 x 11-inch rectangle. Cut into two 5 x 11-inch sections.

4 Mix streusel ingredients with a fork and lightly pat onto one piece of dough; cover with other piece. With a sharp knife, cut into triangles and place on un-greased baking sheet. Brush dough with reserved beaten egg.

5 Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack. Serve warm or cold.

Source: Wheat Foods Council

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