Yield: 18 scones
4 c All-purpose flour
1/3 c Sugar
1-3/4 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 Sticks butter, chilled
3 c Rolled oats
1 c Raisins
Preheat oven to 375 degrees F.
Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the cold butter into small pieces and add to the flour mixture. Use either your fingers or a pastry cutter to rub or cut the butter into the flour mixture until it resembles coarse crumbs. Add the oats and raisins, tossing or stirring with a fork until you can gather the dough into a rough ball.
Sprinkle a board with flour and put the dough on it. Knead 6 or 7 times. Divide the dough into 3 equal parts. Pat each part into a circle and 1/2 inch thick. Cut each circle into wedges. Put the wedges on ungreased baking sheets 1/2-inch apart. Bake for about 25 minutes, or until the scones are lightly browned. Serve warm.