Honey Oatmeal-Raisin Scones

  • Cooking time10
  • Prep time15
  • Servings0
recipe image Honey Oatmeal-Raisin Scones


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

  • Calories170
  • Total Fat5 g
  • Saturated Fat1.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat2 g
  • Cholesterol15 mg
  • Sodium135 mg
  • Total Carbs30 g
  • Dietary Fiber1 g
  • Sugars13 g
  • Protein4 g
  • Vitamin D1 mcg
  • Calcium61 mg
  • Iron1 mg
  • Potassium135 mg
  • Omega-30.3 g
  • Omega-61 g


Preheat oven to 425°F (220°C). Spray baking sheets with no-stick cooking spray or line with parchment paper. 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. 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. 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. Bake 10 minutes or until lightly golden.