Raspberry Oat Kefir Scones

Steps

1. Spread the raspberries on a plate and freeze for 20 minutes so they hold their shape. Line a baking sheet with parchment.
2. Preheat the oven to 400°F (200°C).
3. In a large bowl, whisk the flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.
4. Add the cold butter cubes and rub them in with your fingertips or a pastry cutter until the largest pieces are pea-sized.
5. In a small bowl, whisk the kefir, egg and vanilla.
6. Pour the kefir mixture into the flour mixture and stir with a fork until shaggy, with a few dry patches left.
7. Scatter the frozen raspberries over the dough and fold gently just until the dough holds together; a few broken berries streaking it pink is fine.
8. Turn the dough onto a lightly floured surface and divide it in half. Pat each half into a 6-inch round about 1 inch thick and cut each round into 6 wedges.
9. Set the wedges 2 inches apart on the baking sheet and chill them for 10 minutes.
10. Brush the tops of the wedges with the milk, then sprinkle the granulated sugar evenly over them.
11. Bake for 18 to 22 minutes, until the tops and edges are golden and a toothpick in the center of a scone comes out clean.
12. Cool on the sheet for 5 minutes, then move to a rack and cool 10 minutes more before serving.