Recipe information
Total Time
40 min
Yield
Makes 18 scones
Ingredients
1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well-shaken buttermilk plus additional for brushing
Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
Step 3
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
Step 4
Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
Step 5
Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.
