There has been such an outpouring of comments from readers who want to win that I decided to share the scone recipe I made from it. If you want to win the cookbook, comment on my review by Thursday night.
2 c flour
1 c oats (I used the quick minute kind but it calls for old fashioned)
1/3 c light brown sugar
2 1/5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/5 sticks butter, chilled
3/4 c raisins
1 c + 1 tbsp milk, divided
2 tbsp sugar
1/2 tsp cinnamon
Directions: Preheat oven to 400. Mix dry ingredients in large bowl. Cut chilled butter into small chunks and mix together with your hands or a mixer until it resembles coarse meal. Mix in the raisins. Add 1 cup of the milk and stir until blended. The dough was very sticky when I made it, but that’s okay. Grab roughly 2 cups of dough and form a ball. Smoosh the ball on a floured surface so that the dough is about 1 inch thick.
Cut into 4-8 wedges, depending on how big you want your scones. Dip the knife in flour if the dough is really sticky. Tip: Don’t worry about the flour on the bottom of the scones, it will be absorbed in the oven.
Transfer wedges to a greased baking sheet. Bake for 12-15 minutes, until scones are firm to the touch and golden. Repeat with the remaining dough. Tip: You can squeeze a lot of scones on one tray because they don’t expand very much in the oven.
While baking, mix the remaining 1 tbsp of milk with the sugar and cinnamon. As soon as the scones come out of the oven spoon a little of the glaze on each one. Serve warm. To freeze, cool the scones completely before stashing them in a freezer bag.