This is the easiest scone recipe of all time. Guests at The Bass Cottage Inn love to nibble on these as they ponder their breakfast choices and savor a cup of rich coffee. Visitors from the UK are bemused that we serve scones at breakfast (instead of teatime), but they love them all the same. Infinite variations are possible—limited only by your imagination. Treat dough gently and you will have the lightest scone you’ll ever eat.
1. Combine the following dry ingredients in the bowl of a food processor and pulse five to six times to aerate:
3 cups all-purpose flour
1 cup oat flour
1/4 cup regular oats
2/3 cup white sugar
1/3 cup brown sugar
2 T baking powder
1 tsp. salt
2-1/2 cups heavy cream
2. With the blade running, add the cream and pulse until the mixture is processed to pea size (10 one-second pulses).
3. Turn mixture into a large bowl, fold one cup of golden raisins* into the crumbly dough and pat-out onto counter into a large oval. Cut into wedges or rounds using a cookie cutter.
4. Place on ungreased baking sheet, brush with cream and sprinkle with extra oats and turbinado sugar.
5. Bake at 425 degrees for 12 to 15 minutes.
* You may substitute currants, blueberries or dried sweetened cranberries.