OATMEAL SCONES
Laura Blaylock
ingredients
- 1 2/3 cups all-purpose flour
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 3/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
- 2/3 cup well-shaken buttermilk plus additional for brushing
directions
- 1
ut oven rack in middle position and preheat oven to 425°F.
- 2
Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
- 3
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
- 4
Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
- 5
Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.
Source: Laura Blaylock
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