Oatmeal Scones

 

1 cups old-fashioned rolled oats or quick oats

cup whole milk

cup heavy cream

1 large egg

1 cups all-purpose flour

1/3 cup sugar, plus 1 Tbs for sprinkling

2 tsp baking powder

tsp salt

10 Tbs cold unsalted butter, cut into inch cubes

 

Preheat oven to 375.  Spread the oats on baking sheet and toast in the oven for 7-9 minutes.  Oats will be fragrant and lightly brown.  Cool while preparing rest of batter.  Adjust oven to 450.  Line a second baking sheet with parchment paper (of silpat).  Set aside 2 Tbs of oats.  Whisk the milk, cream and egg in measuring cup; remove 1 Tbs and set aside for glaze.  In the work bowl of a food processor add flour, sugar, baking powder and salt.  Process with the metal blade 4 6 1 second pulses.  Scatter the cold butter cubes evenly over the dry ingredients and process with 12-14 1 second pulses.  The mixture should resemble coarse cornmeal.  Transfer the mixture to a medium bowl, stir in the cooled oats and fold in the liquid mixture until large clumps form.  Gently knead the mixture in the bowl with you hands until a large ball forms.

 

Dust the work surface with half of the reserved oats, turn dough out onto the oats.  Pat dough into 7 inch circle about 1 inch thick.  Gently press remaining oats on top.  Brush surface with 1 Tbs of liquid.  Sprinkle with 1 Tbs of sugar.  Cut dough into 8 wedges and place on parchment paper.  Bake for 12-14 minutes until golden brown.  Cool on wire rack until room temperature (30 minutes).  Serve with favorite preserve or lemon curd.