Oatmeal Scones

This is a hybrid of an oatmeal cookie, a scone, and a muffin...Delish! These are easier than other scones because you just dump handfuls of dough on to the cookie sheet, no need to roll out, cut, and make a big mess of your counter!

Raisin Oatmeal Scones

• 2 cups quick oats
• 2 2/3 cup flour
• 2 Tbsp. baking powder
• dash salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
  
• 1/2 cup packed brown sugar
• 1 cup raisins (golden raisins are the best)
• 1 cup butter, melted
• 1/2 cup milk
• 2 eggs, beaten

Preheat oven to 425 degrees. In a large bowl, combine oats, flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and raisins. In another bowl, whisk together melted butter, milk, and eggs. Make a well in center of dry ingredients, add egg/butter/milk mixture, and stir until combined, but don't over-stir or scones will be dry and tough. With hands, lightly form into 3-4 inch patties and place evenly spaced apart on lightly greased cookie sheet. Dough will by sticky. Sprinkle tops with a few oats, if desired. Bake in preaheated oven for 10 minutes, or until puffy and nicely browned. Serve warm out of the oven with butter and jam and of course, coffee. Note: These scones have NO shelf life. They are fabulous right out of the oven, but are very dry the next day. So the leftovers from breakfast might as well be chicken food :)