RAISIN & OAT SCONES

Mom requested this one, so of course I am more than happy to oblige. I am not so much a huge "scone" fan, but they certainly make the house smell very nice. These are also good to have with a hot drink - my favourite is Jarrah hot chocolate (98% Fat-free, but tastes nice & chocolatey). My lovely hubby also said they are good with coffee...he loves his coffee. (Isn't that right, love?... ;o)

INGREDIENTS:

1.5 Cups Flour

1.25 Cups Rolled Oats

1/4 Cup Sugar

1 Tbsp Baking Powder

1 Tsp Cream of Tartar

1/2 Tsp Salt

1/2 Tsp Cinnamon

2/3 Cup Unsalted Butter, melted

1/3 Cup Milk

1 Egg, beaten lightly

1/2 Cup Raisins

DIRECTIONS:

Preheat oven to 450°F (225-230°C) and grease cookie sheet or lay out silicone mat on cookie sheet.

I always sift my dry ingredients together for easier and more complete blending. So, first you need to combine first 7 ingredients (except the oats) in a sifter and sift together into a large bowl. Add the oats and mix together well.

Blend the butter, milk and egg together in another bowl, then add it to the bowl of dry ingredients and stir until just moistened. Now you may mix in raisins (or any other dried fruit you like).

The dough/batter will still be very sticky, but you will need to roll dough into balls (about raquetball-size - slightly smaller than tennis balls) and place on baking sheet approximately an inch or so from each other. If you want smaller scones, more like "finger food", make the balls smaller (golf ball size) and it will double the quantity from 12 to 24.

Bake until light brown, about 10-12 minutes. Cool slightly on rack. (Easily prepared a day ahead.)

Cool completely and store in an airtight container or a ziplock bag.