Oatmeal Cinnamon-Raisin Scones

• 1 cup All-purpose Flour
• 1/2 cups White Whole Wheat Flour
• 1/4 cups Plus 2 Tablespoons White Sugar
• 1-1/4 cup Rolled Oats
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 2 Tablespoons Flax Meal (optional)
• 6 ounces, weight Butter, Cold And Diced
• 1/2 cups Raisins
• 1/4 cups Cinnamon Chips (optional)
• 1/2 cups Buttermilk (plus 2 Tablespoons For Brushing)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Combine all ingredients except for buttermilk until a sandy consistency is reached. Do not over mix! Pour in buttermilk and continue to mix until just combined. If dough doesn't seem to be sticking together add more buttermilk, a little at a time.
3. Turn out dough on lightly floured surface (if dough is sticky sprinkle flour on top of dough as well). Form mixture into a flat disc about a 3/4-1 inch thick. Cut scones into triangles like you would a pie or pizza or use a round cookie cutter. Place scones on a baking sheet and brush each lightly using 2 Tablespoons of buttermilk.
4. Bake for about 20 minutes or until golden brown on top and bottom.

allpurpose, flour, ubc, rolled oats, baking powder, salt, cinnamon, weight butter, raisins, ubc, buttermilk

Taken from tastykitchen.com/recipes/breads/oatmeal-cinnamon-raisin-scones-2/ (may not work)