Cinnamon-Raisin Oatmeal Scones

Ingredients

• 1 1/2 cups rolled oats (4 1/2 ounces) or 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

Directions

1. 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. 2

   Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

3. 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. 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.