The Best Oatmeal Scones

1. Heat oven to 375ºF. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside 2 tablespoons for brushing scones.
4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-inch round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper-lined baking sheets, spacing 2 inches apart. Repeat with remaining half of dough.
5. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.

Store in an airtight container at room temperature up to 2 days.

Yields 16 scones.

Adapted from Cook’s Illustrated recipe for Cinnamon-Raisin Oatmeal Scones.