Here is the recipe for scones. I substituted cherry flavored Craisins for the regular raisins and increased the sugar by ¼ cup. After burning the first batch it occurred to me perhaps I should adjust the recipe for the altitude. I increased the baking temperature a bit and reduce the cooking time by a couple minutes.
Scottish oat scones
Bon Appétit | April 1990
1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten to blend
1/2 cup raisins
Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)