Raisin-Oat Scones
Source of Recipe
Penny Halsey
List of Ingredients
1/3 cup Butter or margarine -- firm
1 1/2 cups All-purpose flour
1/4 cup Brown sugar -- packed
2 1/2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/2 cup Oats
1/2 cup Raisins
1 Egg
1/2 cup Heavy whipping cream Recipe
Preheat oven to 400 degrees. Cut margarine into flour, brown sugar, baking powder, cinnamon and salt with a pastry blender in a large bowl until mixture resembles fine crumbs.
Stir in oats and raisins. Stir in egg and just enough whipping cream so that dough leaves the side of the bowl and forms a ball. Too much cream makes the dough sticky, not enough makes biscuits dry. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet.
Cut into 8 wedges, but do not separate. Brush with whipping cream and sprinkle with oats, if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
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