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Oatmeal Scones
adapted from Dorie Greenspan's original, published in Baking, from my home to yours

Makes 12 scones

Ingredients
  • 1 2/3 cups flour all-purpose
  • 1 1/3 cup rolled oats regular, not instant
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 10 tbsp cold, unsalted butter cut into small pieces
  • 1/2 cup cold buttermilk
  • 1 egg
serving accompaniments: jam or marmalade, butter or double Devon cream
Instructions

  1. Preheat oven to 400 degrees F. Mix together the dry ingredients in a medium mixing bowl. Add the butter pieces and with your fingers or a pastry blender, quickly rub and/or cut the butter into the dry ingredients until the mixture is pebbly.

  2. Measure buttermilk in a glass measuring cup, add the egg and whisk with a fork to combine. Pour over flour, oats and butter. Mix with fork until dough just comes together. Knead with your hand directly in the bowl about 8 or 10 times. Turn out onto lightly floured board and divide dough in half. Pat each into a round, about 5 inches in diameter. Cut each round into 6 pieces (press straight down with bench scraper or chef's knife) and transfer to a parchment or silpat lined baking sheet. Bake for 20–22 minutes, until tops are golden. Transfer to a cooling rack and let cool 10 minutes before serving.

Recipe Notes / Tips
  • To save time in the morning, you could cut the butter into the dry ingredients the night before and stash the bowl in the refrigerator.  Next morning, just stir in the buttermilk and egg.  
  • Freeze:  You can make the dough in advance, cut into wedges and freeze the scones.  Bake right from freezer, just adding a couple minutes to bake time.