1 1/2cupsrolled old-fashioned rolled oats or quick oats
1/4cupwhole milk
1/4cupheavy cream
1large egg
1 1/2cupsunbleached all-purpose flour
1/3cupsugar
2teaspoonsbaking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
10tablespoons1 1/4 sticks cold unsalted butter, cut into 1/4-inch cubes
1/2cupraisins
1tablespoonturbinado sugar
3tablespoonsmaple syrup
1/2cupconfectioners’ sugar
Instructions
Preheat oven to 375 F. Spread oats evenly on a rimmed baking sheet and toast in the oven until lightly browned, about 7 to 9 minutes. Shake the pan occasionally to prevent oats from browning too much. Let cool on a wire rack; when the oats have cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.
Increase the oven temperature to 450 F. Line a baking sheet with parchment paper. Whisk the milk, cream and egg together in a large measuring cup until incorporated. Remove 1 tablespoon to a small bowl and reserve for glazing.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt and cinnamon. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the cooled oats and raisins and stir until combined.Fold in the milk mixture with a rubber spatula until the dough begins to form. Use your hands to gently knead the mixture until the bowl forms a cohesive mass.
Dust the counter with half of the reserved oats, turn the dough out onto the work surface and dust the top with the remaining oats. Pat the dough into a 7-inch circle, about 1-inch thick. Cut the dough into 8 evenly sized wedges and place on prepared baking sheet, about 2 inches apart.
Brush the scones with the reserved milk mixture and sprinkle lightly with turbinado sugar. Bake until golden brown, 12 to 14 minutes. Cool scones on the baking sheet on a wire rack for 5 minutes, then remove scones to a wire rack to cool completely.
While the scones are cooling, make the maple powdered sugar glaze by mixing the powdered sugar and maple syrup together until smooth. When scones are cool, drizzle over each scone and allow the icing to dry before serving (about an hour).