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Honey Oatmeal-Raisin Scones

  • Cooking time10 min
  • Prep time15 min
  • Makes 12 scones


  • 1 1/2 cups all-purpose flour
  • 1/2 cup quick oats
  • 1 Tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 cup Becel® salted margarine sticks
  • 1/3 cup low-fat plain yogurt
  • 3 Tbsp. honey
  • 1 egg
  • 1 cup golden raisins
  • 1 Tbsp. sugar

Nutrition facts

Total Fat5.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat2.000 g
Cholesterol15 mg
Sodium135 mg
Total Carbs30.00 g
Dietary Fiber1.0 g
Sugars13.00 g
Protein4.00 g
Vitamin D1.000 mcg
Calcium61 mg
Iron1.00 mg
Potassium135.000 mg
Omega-30.30 g
Omega-61.00 g


  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.