Rustic Oatmeal Scones

I have been baking different types of scones, however, this Oatmeal ones are more solid but not hard, instead chewy.  This scones are more filling as it contains Oatmeal.  The original recipe calls for sprinkling the top with coarse sugar, but I leave it out as I prefer it less sweet and furthermore, the raisins are sweet enough for the scones.

Ingredients:
2 cup plain flour (sifted)
1/2 cup caster sugar
2 tsp. baking powder (sifted)
1 tsp. baking soda (sifted)
3/4 tsp. salt
2 oz. (1/4 cup) cold butter (cubed)
2 cups quick-cooking oats
3/4 cup raisins
1 cup plain yogurt
3 tbsp. milk, divided

Methods:

1. In a large bowl whisk together plain flour, caster sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in oats and raisins.
2. In another bowl, whisk yogurt and 1 tbsp. milk until blended; then stir into crumb mixture until just moistened.
3. Turn onto a lightly floured work surface, knead gently 10 times.  Divide dough in half; pat each into circle.  Cut each into 6 wedges.  Place wedges on a baking sheet coated with cooking spray.  Brush tops with remaining milk.
4. Bake in a preheated oven of 200 degree Celsius for 15 to 18 minutes or until golden brown.  Serve warm.

This recipe is adapted from 'Taste of Home' by Gail D'Urso, Carlisle, Pennsylvania, with slight amendments to suit my cooking preferences.