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Honey Oatmeal-Raisin Scones

Is there anything better than a hot scone on a cool morning? Spoiler: no, there isn’t.
  • Cooking time10 min
  • Prep time15 min
  • ServingsPortions 12
recipe image Honey Oatmeal-Raisin Scones


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) quick oats
  • 1 Tbsp. (15 mL) baking powder
  • 1 tsp. (5 mL) ground cinnamon
  • 1/4 tsp. (1 mL) salt
  • 1/4 cup (60 mL) Becel® salted margarine sticks or unsalted sticks
  • 1/3 cup (75 mL) low-fat plain yogurt
  • 3 Tbsp. (45 mL) honey
  • 1 egg
  • 1 cup (250 mL) golden raisins
  • 1 Tbsp. (15 mL) sugar
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 425°F (220°C). Spray baking sheets with no-stick cooking spray or line with parchment paper.
  2. Combine flour, oats, baking powder, cinnamon and salt in large bowl. Cut in Margarine with pastry blender or two knives until mixture is size of coarse crumbs; set aside.
  3. Beat yogurt, honey and egg in small bowl with wire whisk. Stir in raisins. Add egg mixture to flour mixture. Stir with fork until dough holds together; shape into a ball.
  4. Roll dough on lightly floured surface to 19 cm circle. Cut into 12 wedges. Arrange wedges 2.5 cm apart on baking sheets, then sprinkle with sugar.
  5. Bake 10 minutes or until lightly golden.
Please see nutrition information for sugar content.