I was a little concerned when these first came out of the oven. The edges were crisp and the raisins that were on the outer edges looked a little charred. I hesitantly took a bite and all fears were subsided. The crispy edges were in perfect contrast to the tender insides. I made these for a group of guys who came one morning to help Ryan insulate our attic. Ryan, my most honest critic, ate three. I always take that as a good sign! So whether you're a scones lover or a scones hater, I'm convinced you'll love these. Try them and let me know what you think. You could easily add other dried fruit (cherries, cranberries, or blueberries would all be good!) or omit altogether.
In case you still have leftover turkey:
Turkey, Cranberry, & Goat Cheese Paninis
Pomegranate Spinach Salad with Persimmon & Turkey
Loaded Turkey, Vegetable, and Wild Rice Soup
Cinnamon Oatmeal Raisin Scones
adapted from The America's Test Kitchen Family Cookbook
-1 1/2 cups old-fashioned oats
-1/2 cup half & half
-1 large egg
-3/4 cup whole-wheat flour
-3/4 cup all-purpose flour
-1/3 cup sugar
-2 tsp baking powder
-1/2 tsp salt
-1 tsp cinnamon
-10 tbsp unsalted butter, cut into 1/4" pieces and chilled
-1 cup golden raisins
1. Preheat oven to 450F. While oven is preheating, spread oats on a baking sheet and add to oven for 8 minutes, until lightly toasted. Remove oats from oven and set aside.
2. In a small bowl, whisk together egg with half & half. Remove 1 tbsp and set aside for glazing.
3. In the bowl of a food processor, pulse the flour, sugar, baking powder, salt, and cinnamon (approximately 4 pulses) until well-combined. Place the butter chunks on top of the flour mixture and process until the mixture resembles coarse cornmeal (12-14 pulses).
4. Transfer the mixture to a bowl and stir in the oats and raisins. Fold in the liquid mixture until everything is well combined.
5. Drop 8 equal-sized chunks of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes, until golden brown. Allow to cool slightly before serving.