SCONES WITH RASPBERRY JAM AND WHIPPED CREAM

SCONES 3 cups self-rising flour, sifted 1/4 cup oatmeal flour 1/2 cup butter, melted 1/3 cup sugar milk, buttermilk, or cream 2 eggs 1 scant cup raisins or currants 1 teaspoon baking powder

raspberry jam

whipped cream

Preheat oven to 400°F degrees. Pulse the oatmeal in a food processor until it has the consistency of fine flour.

Cut butter into the flour using your fingers until mixture resembles coarse crumbs. Stir in oatmeal, sugar, baking powder, beaten eggs and currants or raisins.

Add enough milk to form a sticky dough, turn out onto a lightly floured board and knead approximately 10 turns. Do not over-knead, as this will make the scones tough.

Flatten to a circular shape, about 1 1/2" in thickness and cut wedge shaped pieces. Arrange pieces 1 inch apart in a circle on a lightly greased pan. Brush tops with cream or beaten egg white and bake about 15 minutes or until golden.

Serve with raspberry jam and whipped cream.

NOTE: If using buttermilk, reduce baking powder to 3/4 tsp and add 1/4 tsp soda instead.

These can be made in the food processor up until the point where you add the liquids. Add the dry ingredients to the oatmeal in the first step and pulse to combine, then add the butter and process for a few seconds, add beaten eggs with milk and knead briefly by hand if required. Do not knead in the food processor or scones may be tough.

#scones #raspberryjam #whippedcream