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.