Levain Bakery Oatmeal Raisin Scones - cooking recipe

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 raisin
1 1/2 cups half-and-half

Preparation

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.