Ingredients
2
cups Gold Medal™ all-purpose flour
1/2
cup quick-cooking oats
2/3
cup sugar
2
teaspoons ground cinnamon
2
teaspoons baking powder
1/2
cup cold butter
1
cup raisins
1
cup whipping cream
3
teaspoons vanilla
2
tablespoons sugar
1
tablespoon whipping cream
Preparation
Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
In large bowl, mix flour, oats, 2/3 cup sugar, 1 1/2 teaspoons of the cinnamon and the baking powder until blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in raisins, 1 cup whipping cream and the vanilla with fork until mixture leaves side of bowl and forms a soft dough.
On lightly floured surface, knead dough lightly 5 times. On cookie sheet, pat dough with floured hands into 8-inch round. Using sharp knife, cut round into 10 wedges, but do not separate. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush dough with 1 tablespoon whipping cream; sprinkle with cinnamon-sugar.
Bake 24 to 26 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm.
