2 c. rolled oats
2 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. chilled butter, cut in 1/2 inch pieces
2/3 c. raisins
1 1/4 c. buttermilk
Half & Half milk
Sugar as needed

Preheat oven to 375 degrees. Finely grind 1 cup oats in food processor. Blend in 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

Add butter and cut in until mixture resembles coarse meal, using on-off turns. Transfer to a large bowl.

Mix the raisins that have simmered 5 minutes in water to cover and drained, to the dry mixture. Add remaining cup of oats.

Make a well in center of mixture; gradually mix in enough buttermilk to form moist dough. Gently knead dough on lightly floured surface until smooth, about 10 turns. Divide dough into 4 pieces. Pat each into 1/2 inch thick round on floured surface.

Cut each into quarters; brush with Half & Half, sprinkle with sugar. Transfer to Pam sprayed baking sheet. Bake about 20 minutes until golden brown. Makes 16 scones.

For 12 Scones: Divide dough into 3 pieces, 3/4 inch thick, and cut pieces into 4 quarters. Bake about 28 minutes. (This can be prepared 4 hours ahead; cover and refrigerate.)