Instructions

1. Heat oven to 375 F. Spread oats on a baking sheet. Toast in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely, set aside. Reserve 1/4 cup for topping.
2. Turn oven to 400*F Line two baking sheets with parchment paper, set aside.
3. In a food processor, pulse flour, sugars, baking powder, and salt until combined. Add cubed cold butter, pulse until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
4. In a small bowl, whisk milk, cream, and eggs until smooth. Remove two tablespoons for egg wash, set aside.
5. Stir cooled oats, cinnamon, and raisins into flour mixture.
6. Pour milk mixture over top and gently incorporate with a rubber spatula until just combined. Gently knead until mixture forms a ball.
7. Turn dough ball onto lightly floured board. Divide dough in half and shape one half into a 7"x 2" round. With a sharp knife, cut round into eight triangles.
8. Place each wedge on prepared parchment paper lined baking sheets, spacing 2 in apart.
9. Repeat with remaining half of dough.
10. Brush each wedge with reserved milk mixture. Sprinkle with reserved toasted oats and raw sugar if using.
11. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Best served warm.

• Recipe Type : Rolls & Biscuits
• Ingredient : Wheat Flour, Whole Grains