Oatmeal Raisin Scones
So often people tell us in our stores that they really do not care for scones but they love these!!
Levain Bakery's Recipe for Oatmeal Raisin Scones
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 sandy in consistancy. Do not over mix.
(Mixture should not be creamed.)
Quickly pour in 1 1/4 cups of the half-and-half while mixing. If the dough
appears at all dry add the remaining 1/4 cup 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 triangular scones.)
Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
Brioche in the oven
The bomboloncini being filled with raspberry jam before baking.
Rustic tarts available exclusively in East Hampton
Upper West Side Counter
Scones