Before there was a birthday dinner there had to be a birthday breakfast. M. might have preferred eggs and cheese and sausage, something rich and hearty that would have stuck to our ribs all day. But I had a plan, and it included the De Young Museum and dim sum. All we needed was a morning snack, and this is what it was:
Raisin Scones with Turbinado Sugar (adapted from the January 2009 issue of Food & Wine):
1 1/2 cups flour
3/4 cups quick cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons turbinado sugar
6 tablespoons unsalted butter, cut into small cubes and chilled
1/2 cup raisins
1/2 cup buttermilk, plus more for brushing
1. Pre-heat oven to 425 and line a baking sheet with parchment paper. In a bowl, whisk the flour, oats, baking powder, salt, and 3 tablespoons of the sugar. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Mix in the raisins. Stir in the buttermilk until a stiff dough forms; knead until it just comes together.
2. On a floured surface, pat the dough into a 3/4 inch thick round and cut into 8 wedges. Brush with buttermilk and sprinkle with remaining sugar. Transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned. Transfer the scones to a rack and let cool slightly. Serve warm or at room temperature with butter and jam or honey.