My Very Own Cinnamon Raisin Scones (with some help, of course)

I've literally been wanting to make scones for the past 2-3 years. Literally. There are so many different variations and possibilities, that I have a pile of about 15 different scone recipes waiting to be tested. And heck, who doesn't like a warmed-up scone for breakfast every day? (Am I starting to sound crazy? It's ok - I can't see you.)

Lucky for my husband, he woke up one morning to fresh scones coming hot out of the oven. If he liked coffee, that would have been ready too - but I pretty much cleaned the pot out by this point. He was hooked, and told me that I could make these again - if I felt like it.

What flavor combinations would you like to test out in a scone or muffin? Inspire me!

Cinnamon Raisin Scones

Adapted from The America's Test Kitchen Family Cookbook - Revised Edition

Makes 8 scones

1 1/2 cups quick oats

1/4 cup whole milk

1/4 cup heavy cream

1 large egg

1 1/2 cups all-purpose flour

1/3 cup sugar

1 Tablespoon King Arthur cinnamon-sugar mix

1 Tablespoon decorating sugar (or regular sugar will do) for sprinkling on the scones

2 teaspoons baking powder

1/2 teaspoon salt

1 cup raisins

10 Tablespoons (1 1/4 sticks) unsalted butter, cut into 1/4-inch cubes and chilled

Adjust an oven rack to the middle position and heat the oven to 375*F. Spread the oats out over a baking sheet and toast in the oven until lightly browned, about 8 minutes. Let cool on a wire rack. Increase the oven temperature to 450*F. When the oats are cooled, measure out 2 tablespoons (for dusting the counter) and set aside. Line a second baking sheet with parchment paper.

Whisk the milk, cream, and egg together in a large measuring cup. Remove 1 tablespoon to a small bowl and reserve for glazing.

Pulse the flour, sugars, baking powder, and salt in a food processor until combined, about 4 pulses. Scatter the butter evenly over the top and process until the mixture resembles course cornmeal, 12-14 pulses.  

Transfer the mixture to a medium bowl and stir in the cooled oats and raisins. Fold in the milk mixture using a rubber spatula until large clumps form. Gently knead the mixture in the bowl with your hands until the dough forms a cohesive mass.

Dust the counter with half of the reserved oats. Turn the dough out onto the counter and dust the top with the remaining oats. Gently pat the dough into a -inch circle about 1 inch thick. Cut the dough into 8 wedges and place on the prepared baking sheet. Brush with the reserved milk mixture and sprinkle with 1 tablespoon sugar.

Bake until golden brown, 12-15 minutes. Let the scones cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and let cool completely, about 30 minutes.