Oatmeal-Raisin Spoon "Scones"

2 cups old-fashioned oats1 cup skim milk, whole milk or half-and-half1 egg2 cups biscuit mix (such as Bisquick) 1/4 cup sugar 1/4 cup raisinsButter and jam, optional for servingHeat the oven to 450 degrees. Line a baking sheet with parchment paper.Spread the oats evenly over the parchment and while the oven is preheating, place the oats on a center rack (or away from the heating element or flame) and toast 5 minutes or until lightly toasted and fragrant. (Watch carefully so the oats don't burn.) Remove from the oven and set aside.In a large mixing bowl, combine the milk and egg. Whisk well. Measure 3 tablespoons of the milk mixture and set aside in another bowl. Add the biscuit mix, sugar, toasted oats and raisins to the remaining milk mixture in the large bowl. Stir together until the dry ingredients are moistened.Lightly flour the parchment-paper-lined baking sheet and spoon the dough by 1/4 cupfuls onto the baking sheet. Gently brush the tops of each scone with the reserved milk and egg mixture. (Discard any remaining mixture.) Bake for 12 minutes, or until golden brown.Remove from the oven and serve warm with butter and jam, if desired.Serves 12.Cook's note: Parchment paper is available at most large grocery stores and cooking-supply stores. We like the parchment-paper sheets that measure 12-by-16 inches and fit a standard baking sheet perfectly.Nutrition values per serving: 101 calories, 2 g fat (trace amount saturated), 19 g carbohydrates, 1.4 g fiber, 3 g protein, 17 mg cholesterol, 57 mg sodium.