Oat and Golden Raisin Scones



I wanted to make oat scones–sometimes I get urges, don’t judge–and I settled on the tried-and-true deliciousness of the recipe from the Martha Stewart book.  I know, I know, looking anywhere else was foolishness.  Unfortunately, I am lazy, and using a pastry blender inevitably makes feel angry, so I cut the butter into the flour with a food processor.  This has the side effect of reducing the oats to oat flour.  But I still know they’re there!  I always substitute golden raisins for apricots because they are just so much more delicious.


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