Cinnamon-raisin Oatmeal Scones

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
• 1/4 cup milk
• 1/4 cup heavy cream
• 1 large egg
• 1 1/2 cups all-purpose flour (7 1/2 ounces)
• 1/4 teaspoon ground cinnamon
• 1/3 cup granulated sugar (2 1/4 ounces)
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
• 1/2 cup raisins
• 1 tablespoon sugar, for sprinkling

Recipe

• 1 adjust oven rack to middle position; heat oven to 375 degrees. spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. increase oven temperature to 450 degrees. line second baking sheet with parchment paper. when oats are cooled, measure out 2 tablespoons and set aside.
• 2 whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
• 3 pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. transfer mixture to medium bowl; stir in cooled oats and raisins. using rubber spatula, fold in liquid ingredients until large clumps form. mix dough by hand in bowl until dough forms cohesive mass.
• 4 dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. gently pat into 7-inch circle about 1 inch thick. using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. serve.