Makes18 scones
- Active Time:20 min
- Start to Finish:40 min
November 2005
Not just for breakfast, old-fashioned oatmeal adds crunch and character to everything.
-
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
-
Put oven rack in middle position and preheat oven to 425ºF.
-
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.
-
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
-
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.
-
Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.