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Print this Recipe    Oatmeal Raisin

Oatmeal 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 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 turbinado sugar or granulated sugar

Heat oven to 400 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 turbinado
sugar. Bake for 16-18 minutes or till 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.

Makes 12

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