Recipe courtesy of Levain Bakery
Levain Bakery Oatmeal Raisin Scones
- Level: Easy
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 504
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 7
- Cholesterol
- 72
- Sodium
- 310
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
Ingredients
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
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 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.