Oatmeal Scones

These scones are delicious - I make them often. The most "famous" time I made them was in Maine, while visiting with family. This particular family does not eat a lot of carbs...except when I'm there...then they eat two, three, or even four of these!  Oops!! 

I'm posting this, even though I might be tempting said family members to make them and eat more!

Oatmeal Scones

Makes 8 Scones

1½ cups rolled oats (4½ oz) or quick oats

¼ cup whole milk 

¼ cup heavy cream 

1 large egg 

1½ cups unbleached all-purpose flour (7½ oz)

1/3 cup granulated sugar (2¼ oz)

2 teaspoons baking powder 

½ teaspoon table salt 

10 tablespoons unsalted butter (cold), cut into 1/2-inch cubes

1 tablespoon granulated sugar for sprinkling

 

Adjust oven rack to middle position; heat oven to 375F. Spread oats evenly on a baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. (I must be honest - I skip this step ALL the time!)

Increase oven temperature to 450F. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.  Whisk milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.  Pulse flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. (If you don't have a food processor, cut the butter in with two knives or grate cold butter into the dry ingredients.)

Transfer mixture to medium bowl; stir in cooled oats. Using a rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms a cohesive mass.  Dust work surface with half of the reserved oats, turn the dough out onto work surface, and dust top with remaining oats. 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 on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. 

Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.