Levain Bakery Oatmeal Raisin Scones

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Combine everything except the half-and-half until just combined.

3. 3

   Do not over mix. (Mixture will not be creamed, just mixed together.)

4. 4

   Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly.

5. 5

   If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined.

6. 6

   Again, do not over mix.

7. 7

   Turn the dough out onto a very well floured surface.

8. 8

   If the dough is very sticky, flour the top of the dough also.

9. 9

   Pat the mixture into a layer 3/4 to 1-inch thick.

10. 10

    Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts.

11. 11

    Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone.

12. 12

    This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.).

13. 13

    Bake for about 18 minutes or until golden brown on both the top and bottom of scones.

* Per serving · 4 servings · Values may vary.

No additional tips available.