Robb's oatmeal raisin scones

Yield: 18 Scones

Measure Ingredient
4 cups All-purpose flour
⅓ cup Sugar
1¾ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 Sticks butter, chilled
3 cups Rolled oats
1 cup Raisins

Preheat oven to 375 degrees F.

Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the cold butter into small pieces and add to the flour mixture. Use either your fingers or a pastry cutter to rub or cut the butter into the flour mixture until it resembles coarse crumbs. Add the oats and raisins, tossing or stirring with a fork until you can gather the dough into a rough ball.

Sprinkle a board with flour and put the dough on it. Knead 6 or 7 times. Divide the dough into 3 equal parts. Pat each part into a circle and ½ inch thick. Cut each circle into wedges. Put the wedges on ungreased baking sheets ½ inch apart. Bake for about 25 minutes, or until the scones are lightly browned. Serve warm.

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