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Jim Causley Buick
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April 25, 2013
The marriage of oats and raisins has stood the test of time. They are two foods that just go good together. While typically found in the (ever so popular) oatmeal raisin cookie, I am adding the (perfect) pair to scones. You’ll be surprised at how easy these delicious treats are to make.


Really.

Oatmeal Raisin Scones

1 1/2 cups flour

1 1/4 cups oats

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

½ teaspoon salt

½ cup raisins

2/3 cup butter, melted

1/3 cup half & half (or whole milk)

1 egg

Preheat oven to 425 degrees.

In a large bowl combine flour with oats, sugar, baking powder, cream of tarter, salt and raisins. Toss well.

In a small sauce pan melt butter over low heat. Remove from heat and stir in half & half and egg. Add mixture to dry ingredients and mix well.

Using your hands, form dough into an 8-inch round on a lightly floured surface. Cut dough into 8 wedges and place on a greased bake sheet (or parchment paper). Bake at 425 for 15 minutes or until scones are just golden brown on top. Serve warm or room temperature with a smear of butter, jam or even peanut butter of which I’m a lover.

I made a double batch of these yummy scones. (I added ½ cup chocolate chips with raisins.)

Enough to share with my friends. Scones make a good hostess (or thank you) gift.


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