Recipe by Juenessa
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!
Top Review by Kittencal@recipezazz
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
- 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
Directions See How It's Made
- 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.