These oatmeal rosemary scones are healthier with whole wheat flour, rolled oats, plain yogurt, and fruity golden raisins. Prep ahead: Make the dough, cut into squares, and freeze. When you’re ready, arrange on baking sheet and bake.
Heat the rosemary and the yogurt in a small saucepan over medium
heat, stirring until very hot but not boiling. (It will thin out and curdle a
bit—no worries.) Refrigerate until the yogurt is cold, about 30 minutes. (see
Sift the flour, sugar, salt and baking powder into a large bowl, and stir in the rolled oats.
Cut the butter into the dry ingredients, using your fingers, a pastry blender, or a stand mixer with paddle. Mix until the mixture resembles coarse meal with little pea size pieces of butter. (see notes)
With a fork, stir in the cold rosemary yogurt and the raisins, and mix with your hands until the dough comes together.
Preheat oven to 375˚. Line a large baking sheet with parchment paper, or coat lightly with butter or cooking spray. Pat the dough into a rectangle about 10 x 8-inches and about ½-inch thick. So the dough is easier to cut into squares, chill the rectangle for about 15 minutes before cutting into squares. (See recipe notes to form a round of dough so you can cut into triangle wedges.)
Cut into 12 (roughly 2 ½ to 3-inch) squares. (You can freeze the squares at this point and bake them another time.) Arrange the squares about ¾ inch apart on the baking sheet. Sprinkle with sugar, or not.