Oat Scones with Raisins

By ldelmas

preparation: 10 minutes • processing: 30 seconds • bake: 15 minutes • yield: 6 scones

Ingredients

• 1 3/4 cups (300 g) steel cut oats, frozen
• 10 tablespoons (120 g) raw sugar, divided
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup (57 g) unsalted butter
• 1 large egg
• 1/2 cup (120 ml) low fat buttermilk
• 1 cup (145 g) raisins
• 2 cups (300 g) rolled oats, divided

Preparation

Step 1

1. Preheat oven to 400˚F (200˚C). Spray an 9–inch x 9-inch (23 cm x 23 cm) baking pan with cooking spray or line with parchment paper.
2. Place the steel cut oats, 8 tablespoons (96 g) of the sugar, baking soda, salt and cinnamon into Vitamix container and secure lid.
3. Select Variable 1.
4. Turn machine on and quickly increase speed to Variable 10, then to High.
5. Blend for 1 minute. Turn machine off and remove the lid plug.
6. Add butter, egg and buttermilk through the lid plug opening.
7. Select Variable 1.
8. Turn machine on and slowly increase speed to Variable 10, then to High.
9. Blend for 10 seconds, using the tamper to press the ingredients into the blades. Blend just until moistened. Turn machine off and remove lid.
10. Fold in raisins and 1/2 cup (78 g) of the rolled oats by hand. The batter will be sticky.
11. Sprinkle 1/2 cup (78 g) of the rolled oats on the counter, then scrape the dough out onto the oats. Form a round of dough about 8 inches (20 cm) across, and sprinkle the remaining oats on top. Let the dough rest for about 5 minutes for the oats to absorb the moisture. Cut the round into 6 wedges, and then transfer to the prepared baking sheet. Sprinkle 1 teaspoon of the remaining raw sugar over each scone.
12. Bake for 14 - 15 minutes, until the edges of the scones are golden brown. Let the scones cool on the pan, on a baking rack for 10 minutes before transferring them to the rack to cool completely.