Recipe: Sugar-Crusted Orange Scones

4 scones

- 1 cup all-purpose flour

- ¼ cup granulated sugar

- ¼ cup quick-cooking oats

- 1 teaspoon baking powder

- 2 teaspoons grated orange zest

- ¼ teaspoon salt

- ¼ teaspoon ground nutmeg

- 3 tablespoons butter, cut into pieces

- 1 egg

- ¼ cup orange juice

- ½ teaspoon vanilla extract

- ¼ cup dark or golden raisins

Topping:

- 2 teaspoons butter, melted

- 2 teaspoons demerara sugar

1. Heat oven to 375 degrees. Grease a baking sheet or line with a sheet of parchment paper. In a medium bowl, combine flour, ¼ cup sugar, oats, baking powder, orange zest, salt and nutmeg; mix well.

2. With a pastry blender or fork, cut in 3 tablespoons butter until mixture is crumbly. Stir in the raisins.

3. In a small bowl, beat egg slightly; beat in orange juice and vanilla. Add to flour mixture all at once; stir just until dry ingredients are moistened.

4. With floured hands, form mixture into a 6-inch round on the prepared baking sheet. Score top into 4 wedges; do not cut through. Brush with melted butter and sprinkle with the sugar.

5. Bake on center oven rack about 15 minutes, or until edges and top are golden brown. Cut into wedges along score lines. Serve warm.

Adapted from "Pillsbury: Best Muffins and Quick Breads"