Oatmeal Raisin Drop Scones

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Scone are often rolled and then cut with a round cookie cutter. This easy version is mix, drop and bake!

Tags: Intermediate, 30 mins, Breakfast, Brunch and Breads, Rice & Grains, Baking, Vegetarian

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1 1/2 cups (375 mL)	PC Organics All Purpose Flour - Unbleached
1 cup (250 mL)	PC Organics Quick Oats
1/4 cup (50 mL)	PC Organics Sugar
1/2 cup (125 mL)	PC Organics Salted Fresh Churned Butter chilled, cubed
1 cup (250 mL)	PC Organics Jumbo Thompson Seedless Raisins
1/2 cup (125 mL)	PC Organics Partly Skimmed 2% Milk
1	PC Organics Eggs - Large
1 tsp (5 mL)	PC Organics Sugar
1 tbsp (15 mL)	baking powder

Preheat oven to 425° F (220° C). Line large baking sheet with parchment paper.
In large bowl, stir together flour, oats, 1/4 cup (50 mL) sugar and baking powder. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins. In small bowl, whisk together milk and egg; with fork, stir into dry ingredients just until moistened. Using 1/4 cup (50 mL) measure, drop batter onto prepared baking sheet, spacing well apart. Sprinkle each with a pinch of remaining sugar.
Bake in centre of oven for 13 to 15 minutes or until golden. Cool slightly before serving.

Substitute dried cranberries for the raisins for a change.