Cinnamon Raisin Oatmeal Scones
I was looking for a scone with a little more healthy to it - more than just white flour... And into my inbox came this recipe from cooks illustrated - delish!! you can sub half & half for the heavy cream.
Steps
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.
Whisk milk , cream , and egg in large measuring cup until incorporated.
Remove 1 tablespoon to small bowl and reserve for glazing.
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.
Dust work surface with half of reserved oats.
Ingredients
rolled oats, milk, heavy cream, egg, all-purpose flour, ground cinnamon, granulated sugar, baking powder, table salt, unsalted butter, raisins, sugar