Oatmeal Raisin Scones

It's the day before Super Bowl. I have my wings defrosting in the frig and a few other things we are going to see if we can pick up tomorrow. We aren't having a party just the 2 of us. Wings and bacon wrapped tater tots and these scones for desert. I wanted something sweet. I have been making a really nice coffee cake which isnt too sweet. I will post the recipe for that another time. But these scones we can also have in the morning with coffee..hmmmm...coffee..and my favorite cookie is actually oatmeal raisin. WHich I am still searching for a really good. chewy one. Scones are not that hard to make and actually to me taste better the next day.

                                                           Oatmeal Raisin Scones

• 3 cups of all purpose flour, plus more for the counter
• 2 1/2 cups of rolled oats
• 3/4 cup of white sugar
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 12 ounces sweet cold butter cold and diced small
• 1 cup golden or regular raisins or even both
• 1 1/2 cups buttermilk

Directions

Preheat the oven to 350 degrees F.

Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)

Quickly pour in 1 1/4 cups of the butter milk while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.

Turn the dough out onto a very well floured surface. If the dough is very sticky, flour 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, as cut, 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 triangle scones.)

Bake for about 18 minutes or until golden brown on both the top and bottom of scones.