Oat Scones


1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, beaten
2/3 cups buttermilk
rolled oats, for sprinkling


Combine dry ingredients. Cut in butter. Remove 1 tablespoon beaten egg for topping; add buttermilk to rest of egg. Add to dry ingredients and stir briefly to make a sticky dough. Turn onto floured surface and knead lightly a few times until smooth. Pat out to ¾-inch thickness and cut into 2-½-inch triangles. Brush tops with reserved egg and sprinkle with oats. Bake at 425 degrees F for 12 to 14 minutes, or until golden.


Makes about 12 scones.

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