Breakfast treat

Breakfast is my least favorite meal to prepare. I'm happy that most of my kids are old enough to get it themselves, even if it's just toast or cold cereal. I don't really like to cook, or even eat, a big breakfast, unless it's for dinner. But I would make the sacrifice for these little guys. If you like oatmeal cookies, these are like heaven – hot from the oven. Yum.

Oatmeal Raisin Scones
2 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup brown sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1/2 cup unsalted butter, chilled, cut into small pieces
3/4 cup buttermilk, chilled
1/2 cup raisins
1 egg yolk beaten with 1 T. water

Preheat oven to 425. Grease large cookie sheet. Combine oats and flour in large mixing bowl. Add brown sugar, baking powder, baking soda, salt and cinnamon. Mix thoroughly. Add butter and mix until mixture resembles coarse crumbs. Add buttermilk and mix briefly to form dough. Add raisins and mix to disperse. Turn dough onto floured surface and sprinkle with flour. Pat to 1/2 to 3/4 inch thick. Cut with 2-1/2 inch cookie cutter, pushing straight down and back up without twisting. Transfer scones to baking sheet, using all scraps to make additional scones. Brush each with egg wash and sprinkle with crystal sugar if desired. Bake 12 minutes or until golden. Serve warm (with a hot cup of tea or coffee).