These are my favorite scones; they are light and buttery and have a delightful chewy texture from the oatmeal. You can also serve them for mid-afternoon tea along with fruit, butter, or jam.
MAKES 8 LARGE SCONES
1 cup rolled oats (non-instant oatmeal)
ВЅ cupВ buttermilkimage or plain low-fat yogurt
ВЅ cup whole wheat flour
ВЅ cup unbleached white flour
2 tablespoons firmly packed light brown sugar
1ВЅ teaspoons baking powder
ВЅ teaspoon baking soda
Вј teaspoon salt
4 tablespoons chilled butter
1 to 2 eggs
- Preheat the oven to 400В°F. Butter a baking sheet. Combine the oats and buttermilk or yogurt in a large bowl and let soak for 15 minutes.
- In a separate bowl mix the flours, sugar, baking powder, baking soda, and salt until well blended. Cut the butter into the mixture with a pastry blender until the mixture resembles coarse meal yet still shows little chunks of butter.
- Beat 1 egg lightly and add to the oatmeal mixture; blend well. Stir in the flour mixture and mix just until evenly moistened, then gather into a ball. If it is too dry add a little more buttermilk or yogurt. Turn the mixture onto a lightly floured board and knead 5 times. Form into a circle about Вѕ inch thick, and with a knife that has been dipped into flour cut the circle into 8 wedges. Place them a few inches apart on the baking sheet. At this point you can refrigerate them, covered, for up to 8 hours before baking.
- For an attractive glazed look beat an egg with a teaspoon of water and brush some of this egg wash on each scone, if desired. Bake for 15 to 17 minutes, or until evenly golden. Serve immediately with fruit preserves and/or butter, or eat plain.
