Oatmeal Raisin Scones

Oh my goodness, I could eat one of these scones every single day!  They are like eating a big oatmeal raisin cookie for breakfast.  What could be better than that?  This recipe is from Nick Malgieri's "How to Bake" cookbook.  He actually pats his dough out into a disk & then cuts the scones.  I like to just drop the scones on the prepared pan because it's a very soft dough (& it's easier!).   Enjoy these with a cup of tea or coffee.  Yum!

1 1/2 cups flour
1 1/2 cups rolled oats
1/3 cup granulated or light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick unsalted butter (I sometimes only have salted butter, therefore I leave out the salt)
1 1/2 cups raisins
1 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon

Set rack in the middle of the oven & preheat oven to 450 degrees.

Combine the dry ingredients in the bowl of a food processor fitted with a metal blade.  Pulse 5 times at 1-second intervals.

Cut the butter into 12 pieces, add to the bowl & pulse 12 times until the mixture looks like fine meal.

Add the raisins & milk & pulse 3-4 times to form a very soft dough.

Drop the dough, by large spoonfuls,  onto cookie sheets that have been lined with foil, parchment or a silpat.  You should get 12 large scones.  Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture.  Bake the scones for 12-15 minutes, or until they are golden.  Do not over bake as they will be dry.

I freeze any extras, then thaw & reheat them at 350 degrees for several minutes.