Prep 20 mins
Cook 18 mins
Levain Bakery is an artisan bakery located in the heart of Manhattan's Upper West Side. These scones are easy and the taste is delicious!
- 3 cups all-purpose flour, plus more for the counter
- 2 1⁄2 cups rolled oats
- 3⁄4 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 12 ounces sweet butter, cold and diced small
- 1 cup golden raisin
- 1 1⁄2 cups half-and-half
- Preheat the oven to 350 degrees F.
- Combine everything except the half-and-half until just combined.
- Do not over mix. (Mixture will not be creamed, just mixed together.)
- Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly.
- If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined.
- Again, do not over mix.
- Turn the dough out onto a very well floured surface.
- If the dough is very sticky, flour the top of the dough also.
- Pat the mixture into a layer 3/4 to 1-inch thick.
- Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts.
- Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone.
- 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.).
- Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
Light buttery and delicious! I made this on my food processor using semi-frozen butter and uses slightly less half and half than stated, I used dried cranberries in place of raisins, thanks for sharing this great scone recipe hon!...Kitten