(Dairy)

Ingredients:

1/3 cup raisins

1/2 cup clabber (buttermilk) or 1/2 cup milk mixed with 1/2 teaspoon lemon juice

7 tablespoons unsalted butter

1 1/2 cups flour, plus 4 tablespoons

1/2 cup quick 1-minute oats (uncooked)

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar, plus 1 tablespoon

1/4 teaspoon vanilla

2 eggs, beaten

Marmalade, optional accompaniment

Equipment:

2 sheets of parchment paper

2 cookie sheets

2 1/2-inch round cookie cutter

Directions:

1. While assembling ingredients, soak the raisins in 1/3 cup water. If using milk instead of clabber (buttermilk), mix milk with lemon juice. Cut butter into pea-sized pieces. Place parchment paper on cookie sheets. Preheat oven to 400.

2. In a large mixing bowl, place 1 1/2 cups flour, oats, baking powder, salt, and 2 tablespoons sugar and blend with electric beaters to combine. Add the butter and vanilla and beat on a low speed until mixture is crumbly.

3. Add the eggs and slowly pour in the buttermilk or milk mixture, beating until dough turns soft and sticky. Strain the raisins and blend into dough on low speed.

4. Sprinkle 4 tablespoons flour on your kitchen counter. Knead the dough briefly while in the bowl. Place the dough on the floured counter. With your hands, flatten dough to 1/4-inch thick. Using the cookie cutter, dipping its edge into flour before each cutting, punch out circles of dough and place them on prepared cookie sheets. Gather up the dough remaining between circles and flatten again. Cut out scones until there’s no dough left. Sprinkle the remaining tablespoon of sugar over each scone.

5. Bake for 15 minutes, switching the upper cookie sheet with the lower one after 8 minutes. Remove from oven when scones are golden brown and a toothpick inserted in the center comes clean. Serve warm or at room temperature, with marmalade, if using.

Yield: 24 scones