Dani's Oatmeal Raisin Scones Recipe - deciphered

1 cup all purpose flour
3 tablespoons brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
2/3 cups oats
5 tablespoons cold unsalted butter
1/2 cup raisins
2/3 cups buttermilk
Turbinado sugar, for sprinkling

Heat oven to 375. Line a baking sheet with parchment paper and set aside. Whisk flour, brown sugar, baking powder, baking soda, salt and oats together in a mixing bowl. Cut in butter and work enough to make a coarse sandy crumb. Stir in raisins and buttermilk and mix just to combine. Drop scone batter onto prepared pan by the heaping tablespoonful - recipe yields 8 - 10 scones. Gently tap tops of scones with cold water and sprinkle with turbinado sugar. Bake until set and golden, about 15 minutes. Serve warm with chai tea.

Chai Tea

1 two inch piece fresh ginger, thinly sliced
2 cinnamon sticks
10 cardamom pods
1 tablespoon black peppercorns
10 cloves
Freshly ground nutmeg, about 1/2 teaspoon
2 tablespoons black tea
3 cups milk
1/4 cup brown sugar or honey

Fill a large saucepan with 4 cups water. Add ginger, cinnamon, cardamom, peppercorns, cloves and nutmeg. Set over high heat. Bring to a boil. Reduce heat and simmer about 15 minutes. Add tea and simmer another 5 minutes. Add milk and sugar or honey. Return to a boil (keep an eye on pan) and then simmer a final 3 minutes. Strain and serve hot.

This company makes a fabulous Chai. Check it out. Or better yet sample a cup (and pastry) at the Brattelboro, Vermont farmer's market - Saturdays all summer long. Worth the trip.