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Oatmeal Raisin Scones

Sunnyside Cook

Dawn Dobie
A breakfast treat with whole grains and sweet raisins
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 scones

Ingredients
  

For the dough

  • 2 cups rolled oats --separated, see below
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter well-chilled and cut into 1/2-inch pieces
  • 2/3 cup raisins
  • 1 1/4 cup (about) buttermilk

For the topping

  • Half and half
  • Turbinado or granulated sugar

Instructions
 

  • Preheat oven to 375 degrees.
  • Using food processor, grind 1 cup of oats until they become a fine meal. Put the other cup of rolled oats aside.
  • Add whole wheat and all-purpose flours to processor bowl, along with 1/4 cup sugar, baking powder, baking soda, and salt. Use 3-4 on/off pulses to blend mixture well.
  • Add chopped butter to bowl and use on/off turns to cut it into the dry mixture until it looks like coarse meal.
  • Transfer this mixture to a large bowl. Stir in the raisins and remaining cup of oats.
  • Create well in center of mixture and stir in enough buttermilk to create a soft dough.
  • Turn the dough onto a floured surface and knead gently, turning dough with each knead, a total of about 10 times.
  • Divide the dough into 3 pieces.
  • Roll each piece of dough into a round about 3/4-inch thick. Cut the circle into quarters and transfer the wedges of dough to a baking sheet.
  • Brush each wedge with half and half and then sprinkle with turbinado (or granulated) sugar.
  • Bake until golden brown, between 25 and 30 minutes.
  • Serve hot.

Notes

Once wedges of dough have been brushed with half and half and sprinkled with sugar, they can be tightly covered with plastic wrap and refrigerated for up to 4 hours. Remove the plastic wrap before baking.
Adapted from Stephanie Young in Bon Appétit (April 1989)