Oatmeal Scones

1 1/2 cups rolled oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups flour
1/2 cup sugar plus some extra for sprinkling on top
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter, cut into small cubes & chilled
1 cup raisins (optional)
1/2 tsp cinnamon (optional)

With rack in middle position, heat oven to 375. Spread the oats on a baking sheet and toast in oven until lightly browned, about 8-10 minutes, stirring as needed. Let cool on a wire rack. Increase oven temp to 450. Measure out 2 Tbsp of cooled oats and set aside for counter. Run the baking sheet under cold water to cool completely and dry it with a towel. Line it with parchment paper.

Whisk the milk, cream and egg together in a large measuring cup. Remove 1 Tbsp into a small bowl for glazing.

Pulse the flour, sugar, baking powder and salt in a good processor until combined. Scatter the chilled butter cubes and process until it looks like coarse sand or cornmeal, about 15 pulses.

Transfer the mixture to a medium bowl and stir in the cooled oats. (It is important to make sure the oats are cooled completely so that they don’t soften the butter. Gently stir in the milk mixture using a rubber spatula until large clumps form. Knead the mixture in the bowl by hand until it becomes a cohesive mass.

Dust the counter with half the reserved oats and turn the dough out onto it, putting the remaining reserved oats on top. Pat the dough out into a circle about 1 inch thick. Cut into 8 wedges and place on the baking sheet. Brush with the reserved milk mixture and sprinkle with reserved sugar.

Bake until golden brown, about 12-15 minutes. Let scones cool on baking sheet on trivet for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.