Bear Moon Bakery Golden Raisin Oatmeal Scones
- 4 tablespoons orange juice
- 1/2 cup golden raisins
- 1 1/2 cups all-purpose flour, preferably organic, such as Heartland Mills
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1/2 tablespoon salt
- 1/4 pound unsalted butter
- 1 1/4 cups rolled oats, preferably organic
- 1/2 cup buttermilk, plus a few more tablespoons for brushing on top
- Sugar, for sprinkling (regular sugar, or turbinado sugar, also called sugar in the raw or coarse sugar)
- Heat oven to 350 degrees F.
- Pour the orange juice over the raisins and set aside.
- In a medium-size bowl, sift together flour, sugar, baking powder,
baking soda and salt. Work the cold butter into the dry ingredients
with fingertips or a pastry cutter until the mixture resembles coarse
cornmeal. (A few larger pieces of butter are fine — they add
to the flakiness.) Add the raisin/orange juice mixture and the oats.
Stir with a fork to combine.
- Add the buttermilk and stir just until the dough gathers in a ball.
(If the dough appears a little dry, add a teaspoon or so more buttermilk.)
Do not overwork the dough!
- Turn the dough out onto a lightly floured surface. Shape the dough
into a round about 1 inch tall and 8 inches across. Cut the round
into 8 wedges. Place on a parchment-lined or ungreased baking sheet.
Brush lightly with buttermilk and top with sugar.
- Bake in preheated oven for 25 to 30 minutes, just until the top is lightly golden.
Yield: 8 scones
Source: Bear Moon Bakery, San Antonio, Texas