Scones

Turn on oven when placing formed scones in freezer: 500° then immediatly the scones enter the oven to 450° - at least 15 minutes).

3½ cups all-purpose flour
¼ cup organic rolled oats
¾ cup granulated turbanado sugar
1 rounded teaspoon salt
2 rounded teaspoons baking powder
2 sticks butter, cut into flour, pea size max

Mix thorougly.

Add and mix in

¾+ overflowing cup large juicy raisins

(Hint: place raisins in dry mixture after integrating butter!)

Add to dry ingrediants:

4 eggs
1 cup whipping cream

Beat eggs then add cream then add the mix to the flour. Reserve 4 T to coat tops before baking.

Lightly mix just to the point where all ingrediants are moistened. Cover with plastic wrap and refrigerate for ½ hour. This allows the moisture of the egg/whipping cream to penetrate the flour.

Place dough on parchment paper on cookie sheet,
divide into 2 equal-sized portions,
roughly shape into 2 ¾" thick rounds;
push outer edges together with scraper;
push down and cover with dough exposed raisins or they will burn,
cut to 8 triangles
do not separate

Brush tops with reserved whipping-cream/egg mixture

Remember initially set oven to 500° and then reduce it to 450° as soon as the scones are placed in the oven.

Bake 27 minutes.