Oat Raisin Scones



4 cups flour

3 3/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 1/4 teaspoons nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup sugar

1/4 cup brown sugar

1 1/2 cups quick-cooking rolled Quaker oats

10 tablespoons unsalted butter, cut into cubes

2 tablespoons shortening

1 cup heavy cream

4 eggs

1 tablespoon vanilla extract

1 1/2 cups dark raisins

1/3 cup granulated sugar

Add to basket

Heat oven to 400 degrees F. Set out two cookie sheets or rimmed baking sheets.

Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves and sugar in a large mixing bowl.

Crumble over brown sugar and blend it into the dry ingredients with your fingertips to disperse the small pellet-size lumps of sugar. Stir in rolled oats.

Drop in chunks of butter and shortening and, using a pastry blender or two round-bladed table knives, cut chunks into flour till they are reduced to nuggets the size of large pearls.

In a medium mixing bowl, whisk together heavy cream, eggs and vanilla extract. Add raisins to flour along with liquid mixture and stir to form a dough; it will be moist and sticky.

Turn dough onto a lightly floured work surface and knead about 8 to 10 times. As necessary, continue to sprinkle dough and work surface with extra flour, but avoid adding too much flour. The dough should be very soft to the touch and it will stick to the knife when cutting into wedges.

Divide dough in half and form each piece into a 7 1/2 inch round. Cut each round into 6 pie-shaped wedges. Transfer scones to baking sheet using a small metal spatula, spacing them about 2 1/2-3 inches apart. Sprinkle tops of scones with granulated sugar.

Bake for 16-18 minutes or until set. Cool scones on baking sheet for a minute, then remove them to a cooling rack.

Serve warm, or cool thoroughly, store in an airtight container and reheat at another time. 








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