These scones are loaded with chewy oatmeal, raisins and orange, with a light sprinkling of sugar and orange zest on top. They make a scrumptious breakfast treat.

Ingredients:

Dough:

1 cup raisins or currants

2½ cups all-purpose flour, plus additional for work surface

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

2 cups old-fashioned oats

1 cup granulated sugar

½ cup unsalted butter, chilled, cut into small pieces

1 large egg

½ cup freshly squeezed orange juice

¼ teaspoon pure orange extract

Topping:

About 2 teaspoons milk

About 2 teaspoons granulated sugar

About 2 teaspoons grated orange zest

Directions:

1. Preheat oven to 425 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
   
   Dough:
2. Place the raisins or currants in a small bowl and cover them with very hot water. Let soak for five minutes, and then drain thoroughly.
   
   
3. In a large bowl, combine flour, baking powder, baking soda, salt, oats, and sugar; whisk together to mix.
   
   
4. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
   
   
5. In a small bowl, stir the egg, orange juice, and orange extract together. Add the liquid mixture and the drained raisins or currants to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. Note: If the raisins or currants are not drained thoroughly, the dough may be too wet. Add additional flour as needed. If necessary, turn the mixture onto a lightly floured board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
   
   
6. On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick.  Cut into wedges, squares or circles with a floured knife and place them 2 inches apart on the baking sheet.
   

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Topping:

7. Brush the tops of the scones with milk, and sprinkle with sugar and orange zest.
   
   
8. Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on wire racks.
   
   Serving suggestion: Scones are best when eaten after they are just baked and still warm from the oven. They are delicious as is, or split open and served with butter and jam.
   
   Makes 8 Scones
   
   TheBakingPan.com