Wednesday, March 9, 2011
Oatmeal Raisin Scones
1 1/2 cups flour
1 1/2 cups rolled oats
1/3 cup granulated or light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter (I sometimes only have salted butter, therefore I leave out the salt)
1 1/2 cups raisins
1 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
Set rack in the middle of the oven & preheat oven to 450 degrees.
Combine the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse 5 times at 1-second intervals.
Cut the butter into 12 pieces, add to the bowl & pulse 12 times until the mixture looks like fine meal.
Add the raisins & milk & pulse 3-4 times to form a very soft dough.
Drop the dough, by large spoonfuls, onto cookie sheets that have been lined with foil, parchment or a silpat. You should get 12 large scones. Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture. Bake the scones for 12-15 minutes, or until they are golden. Do not over bake as they will be dry.
I freeze any extras, then thaw & reheat them at 350 degrees for several minutes.