Categories: Baked Goodies - Bisuits & Scones
Ingredients
- 1-1/4 cups wheat flour
- 3/4 cup old fashioned oats
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dried fruit (raisins, currants, cranberries, etc.) (optional)
- 1/4 cup light butter
- 2/3 cup buttermilk
- 1 tablespoon half-and-half (optional)
- 2 teaspoons vanilla extract
- extra sugar
- 1 tablespoon buttermilk (for brushing)
Directions
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Preheat your oven to 450 degrees Fahrenheit.
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Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
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Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
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Add dried fruit to dry mixture if desired.
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In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
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Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
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Move dough to a lightly floured surface and knead 2-3 times.
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Do not overwork the dough.
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Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices.
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You can experiment with other dough shapes (such as circles) to maximize servings.
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Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
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For extra crunch and golden color, brush the tops of the scones with buttermilk.
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Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary.
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Be sure to watch as sugar browns quickly.