oatmeal sconesMakes 8

2 cups all-purpose flour
1 cup old-fashion oatmeal
1/3 cup, plus 1 teaspoon sugar, divided
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
1/2 cup sour cream
1 large egg
1 stick (8 tablespoons) frozen butter

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, oatmeal, 1/3 cup of sugar, cinnamon, baking powder, salt, baking soda, and raisins in a medium bowl. Whisk sour cream and egg until smooth. Grate butter into the flour mixture on the large holes of a box grater; toss to combine. Stir in sour cream mixture until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured work surface and pat into a 7 1/2-inch circle, about 3/4-inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serveā€”hot, warm, or at room temperature