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3 cups all-purpose flour, plus more for the counter
2 1/2 cups rolled oats 3/4 cup white sugar 2 tablespoons baking powder 1 teaspoon kosher salt 12 ounces sweet butter - cold and diced small 1 cup golden raisins 1 1/2 cups half-and-half 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 half-and-half 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.
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