(Serves 12)

2 cups  flour or 1 1/2 cups flour + 2/3 cup uncooked oatmeal

2 Tbsp. sugar

3 tsp. baking powder

1/2 tsp. salt

3 ozs. cold butter (3/4 of a stick, 6 TBS)

1 egg

1/2 cup milk

1/2 cup raisins, sweetened dried cranberries, or minced crystalized ginger (optional)


Preheat the oven to 425 degrees.


Mix the dry ingredients together. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and milk. Stir with a fork just until the dough follows the fork around the bowl.


Turn out on a lightly floured board. Flour your hands and pat the dough to flatten. Sprinkle on the raisins, cranberries, or ginger. Knead 10 times. Note: The colder the butter and the less the batter handled the better the scones will be. The best bakers have cool hands.


Divide the dough and pat into two 6-inch circles. Cut into sixths. Brush with beaten egg, milk, or cream. Sprinkle with sugar. Bake on an ungreased baking sheet for 12 to 15 minutes.