1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.

2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.

3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.

4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.

Yield: 16 scones.

Store in an airtight container at room temperature up to 2 days.