Levain Bakery Oatmeal Raisin Scones Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
• Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

Steps:

• Preheat oven to 375°F.
• Grind 1 cup oats in a food processor.
• Add flour, sugar, baking powder, and baking soda and "pulse" until blended.
• Add margarine and pulse until mixture resembles a coarse meal.
• Transfer to a large bowl and add raisins and remaining oats.
• Make a well in the center and gradually add buttermilk.
• Knead dough on lightly floured surface, about 10 turns.
• Divide into 3 pieces and pat to 3/4 inch thickness. Cut each into quarters (12 scones).
• Brush with skim milk and bake in preheated oven for about 28 minutes. (May wait up to 4 hours before baking).

Steps:

• 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.