Levain Bakery Oatmeal Raisin Scones
3 cups all-purpose flour, plus more for dusting
2 1/2 cups rolled oats
3/4 cup white sugar
2 tablespoons baking powder
1 teaspoon salt
12 ounces unsalted butter - cold and diced small
1 cup golden raisins
1 1/2 cups half-and-half
Preheat the oven to 350 degrees F.
In a large bowl, stir together flour, oats, sugar, baking powder,and salt. Cut in butter until the mixture is the consistency of coarse crumbs. Stir in raisins.
Add 1 1/4 cups of the half-and-half to dry mixture while mixing. If the dough appears at all dry add the remaining 1/4 cup of half & half until just combined. Do not over mix.
Turn the dough out onto a very well floured surface. If the dough is very sticky, sprinkle flour on the top of the dough also.
Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts.
Place each scone onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangular scones.)
Bake for about 18 minutes or until golden brown.
Source: Levain Bakery
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