These toasted oat scones are heavenly, especially with mascarpone cheese, fresh fruit or lemon curd.
Ingredients
1½ cups old-fashioned rolled oats or quick oats
¼ cup whole milk (I've used 2% milk just fine)
¼ cup heavy cream
1 large egg
1½ cups unbleached all-purpose flour
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into small cubes
Coarse sugar for topping.
Instructions
Heat oven to 375 degrees F.
Spread oats evenly on a baking sheet and toast in oven until fragrant and lightly browned, about 7-10 minutes, stirring twice; cool.
Increase oven temperature to 450 degrees F.
Line a baking sheet with parchment paper.
When oats are cooled, measure out two tablespoons and set aside.
Whisk milk, cream and egg in a large measuring cup.
Stir together flour, sugar, baking powder and salt until combined.
Scatter cubed butter over the top of the dry ingredients and with your fingers, a fork or a wire pastry blender incorporate until mixture resembles coarse cornmeal.
Stir in cooled oats.
Using a rubber spatula, fold in all but a tablespoon of the liquid ingredients until large clumps form; continue gently folding until dough forms cohesive mass.
Dust work surface with reserved oats and a little flour.
Turn wet dough (it will be damper than you'd expect!) onto surface and gently pat into a 7-inch circle about 1 inch thick.
Using a bench scraper or chef's knife, cut dough into 8 wedges and set about 2 inches apart on parchment-lined baking sheet, reshaping as needed.
Brush tops of scones with reserved liquid and sprinkle with coarse sugar.
Bake until golden brown, 12 -14 minutes.
Cool scones on baking sheet on wire rack for 5 minutes, then remove scones to cooling rack and cool to room temperature (so they won't fall apart), about 20 minutes.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/07/oatey-scones/