½ cup (80g) NETZRO + We Are Nuts Maple Bourbon Almonds, chopped
½ cup (75g) raisins
Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together flour, oats, baking powder, baking soda, and salt.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Put this bowl in fridge.
In a small bowl, whisk together maple syrup, heavy cream, and egg.
Pull flour mixture bowl out of fridge and make a well in the centre. Pour in the liquid mixture and stir just until moistened. Gently fold in chopped almonds and raisins. NOTE: This dough is wetter than a typical scone dough, in case you were wondering at this point!
Using a large scoop (such as a 2-ounce #16 disher), drop rounded blobs of dough onto prepared baking sheet about 2 inches apart. Sprinkle tops with turbinado, sparkling, or maple sugar if you like.
Place baking sheet in fridge for 30 minutes.
While scones are chillin’, heat oven to 350°F.
Bake for 25 minutes or until scones are lightly browned on top and golden around the edges.
Enjoy scones warm or transfer them to a wire rack to cool completely.