Oatmeal Raisin Scones

Relish these scones packed with the flavors of oats and raisins made using Gold Medal® all-purpose flour – a perfect bread recipe.

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Prep Time 15 min
Total Time 45 min
Servings 10

Ingredients

2: cups Gold Medal® all-purpose flour

1/2: cup quick-cooking oats

2/3: cup sugar

2: teaspoons ground cinnamon

2: teaspoons baking powder

1/2: cup cold butter

1: cup raisins

1: cup whipping cream

3: teaspoons vanilla

2: tablespoons sugar

1: tablespoon whipping cream

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Directions

1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2 In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
3 On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
4 Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.