1 2/3 cups all-purpose flour
1 2/3 cups oats
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits (or grate frozen butter. Make sure the grater is also frozen)
¾ cup walnuts, crushed
1 cup raisins, plumped
2T honey
1 large egg plus one egg yolk
2/3 cup apple sauce
1/3 cup plain yogurt
Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. Beat together the liquid ingredients and set aside.
Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Stir the nuts and raisins into the flour mixture. (I did half with just raisins, and half with nuts and raisins.) Add the liquid mixture to the flour mixture. Stir until just combined. Dough will be very sticky.
Using a 1 1/2 inch ice cream scoop, place scones onto a parchment-covered baking sheet about 1 inch apart on and bake for 15 to 17 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving. Makes 20 scones.
Serve with apple butter.
