Preheat oven to 400°F. In large bowl, combine flour, baking powder, soda, salt, cardamom, and sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Add raisins and almonds and mix to coat thoroughly.
In seperate bowl, beat sour cream and egg together until smooth. Stir into flour mixture and knead until well combined. Working quickly, sprinkle oats on greased baking pan and place dough on top. Pat dough out to 12-inch circle. Cut into 16 wedges. Fold each wedge in half by placing tip onto widest part. Bake at 350°F for 15 to 18 minutes until golden brown.
Meanwhile, over simmering water in top of double boiler, combine powdered sugar, milk and almond extract. Beat until creamy and drizzle over hot scones. Serve immediately.
Chef’s Note: Scones may be lightly covered; heated and served the next day.
Ingredients
Ingredients
- 11/2 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground cardamom
- 1/2 Cup sugar
- 1/2 Cup cold butter
- 2 Cups California golden raisins
- 1/2 Cup slivered almonds
- 1/4 Cup low-fat sour cream
- 1 egg
- 1/2 Cup rolled oats, as needed
Procedure
Almond Frosting
- 11/2 Cups powdered sugar
- 11/2 Tablespoons milk
- 1/2 Teaspoon almond extract