3 cups all-purpose flour
1 cup plus 2 tablespoons old-fashioned rolled oats
3 tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening
1 1/3 cups milk
1/3 cup dark seedless raisins


1. Preheat oven to 425 degrees F. Grease large baking sheet or line it with parchment paper.
2. In large bowl combine flour, 1 cup oats, the sugar, baking powder and salt. Using a pastry blender or two knives cut in shortening until mixture forms coarse crumbs. Add milk and raisins and stir until all the dry ingredients have been moistened.
3. Turn dough out onto a floured board and knead 8 to 10 times. Divide dough in half and form each half into a ball. Pat or roll each ball into a 7-inch square. Cut each square into quarters and divide each quarter diagonally in half, to make 16 triangle-shaped scones.
4. Place scones on greased baking sheet. Brush top of each scone with water and sprinkle with some of remaining 2 tablespoons of oatmeal. Bake 15 to 18 minutes or until tops are golden brown and scones sound hollow when gently tapped. Cool 5 to 10 minutes before serving.

Oatmeal scones are a frequent part of the hearty Irish breakfast offered by the small inns that have opened in historic houses all across the Emerald Isle. You can vary them by substituting dried sour cherries, coarsely chopped dates, or dried apple pieces for the raisins.

Oatmeal Raisin Scones
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