Ingredients:

1 1/2 cup all-purpose flour

1/2 cup rolled oats

1 tablespoon baking powder

1 teaspoon salt

1/3 cup unsalted butter

1/2 cup dried craisins

1 large egg

1/2 cup heavy cream

2 tablespoons unsalted butter, melted and cooled

2 tablespoons raw sugar

Directions:

1. Preheat oven to 400F.  Combine flour, oats, powder, and salt in a large bowl.  Using fingertips, pastry cutter, or pastry blender in food processor, cut into the dry ingredients until it resembles a coarse meal.  Stir in craisins.

2. In a second bowl, whisk together the egg and cream.  Add to the oat mixture and stir with a wooden spoon until just blended. Alternatively, continue using food processor and “pulse” until the ingredients form into a ball.  Turn the mixture out onto a lightly floured surface and form into a circle that is approximately 9 inches in diameter.  Cut into 8 equal pie shaped wedges and arrange on a baking sheet so that they are spaced 1 inch apart.

3.  Brush with melted butter and sprinkle with the raw sugar.  Bake in preheated oven 10-12 minutes.  Scones will be lightly golden when done.  Serve hot out of the oven.