Oatmeal Raisin Scones

Directions

1. 1Preheat the oven to 375 degrees F. Place the raisins in a bowl with the orange juice to soak. Set aside.
2. 2In a large mixing bowl combine the all-purpose flour, oat flour, baking powder, cinnamon, brown sugar, and salt. Using a whisk, stir the ingredients so they are sifted together.
3. 3With the large hole on a box cheese grater, grate the cold butter (frozen works even better). Add the butter to the flour mixture and stir to distribute it. Place the bowl in the fridge or freezer if you have room while you do the next step. This helps keep the butter from becoming too soft.
4. 4In a medium bow, whisk together the eggs, milk, and vanilla. Remove the flour mixture from the freezer. Stir in the raisins with the orange juice and the milk mixture. Stir until the dough comes together.
5. 5On a floured surface, gently knead the dough to incorporate all the flour. Pat or roll into a 3/4 inch thick circle. Using a 2 inch biscuit cutter dusted with flour (or a drinking glass turned upside down) cut out the scones. Place them on a parchment lined baking sheet. Reroll the scraps and repeat with remaining dough. Bake for 18-22 minutes at 375 degrees F. Cool for 5 minutes on a pan before transferring to a wire rack. Drizzle with cinnamon glaze when cool. Makes approximately 20 2-inch round scones.
6. 6Cinnamon Glaze: combine 2/3 cup powdered sugar, 1/8 teaspoon cinnamon, and 1-2 teaspoons milk until a thick glaze is formed, adding more milk until desired consistency is reached. Drizzle over cooled scones.