Chef Recipes

Oatmeal-Raisin Scones

By Chef Willis Getchell
Scottsdale Culinary Institute

1 cup golden raisins
Zest of 2 oranges
6-8 Tbs Orange Juice
3 cups AP Flour
½ cup sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp salt
½ pound Butter
2 ½ cups Oatmeal
1 cup Buttermilk
2 egg yolks
4 Tbs. Milk

1. Preheat oven to 375 degrees
2. Plump the raisins in the orange juice. Sift together the dry ingredients. Cut the butter into small pieces and cut it into the dry ingredients with a pastry cutter until it resembles course meal.
3. Add the oats, raisins and juice, stirring with a fork to distribute evenly.
4. Add the zest to the buttermilk and add to dry ingredients, stirring until it just gathers into a ball. DO NOT OVERMIX!
5. Turn the dough out onto a floured surface; gently shape into two rounds, 1 inch high, about 8 inches across. Cut the rounds into 8 wedges each and place them 1 inch apart on a sheet pan lined with parchment paper. Whisk the egg yolk and milk together and brush the egg wash lightly over the scones.
Bake for 20-25 minutes, or until the scones are shiny and lightly browned.