Ingredients
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1 cup steel cut oats
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1 cup buttermilk, at room temperature
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1/2 cup oat flour
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1/2 cup whole wheat flour
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1/4 cup unbleached white flour
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1 teaspoon baking soda
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1 teaspoon sugar
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2 teaspoons baking powder
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1/2 teaspoon salt (to taste)
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1/3 cup dried currant
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butter (for greasing baking sheet)
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4 tablespoons butter, softened and cut into small pieces
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1 tablespoon milk
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cinnamon-sugar mixture, for topping
Instructions
- Preheat oven to 350F degrees.
- Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
- Remove when slightly golden.
- Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
- In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
- Reset the oven to 400F degrees.
- Butter a baking sheet.
- Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
- Stir in the buttermilk/oat mixture until combined.
- Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
- Press the ball of dough directly into the pan, then press into a 3/4" thick circle.
- With a sharp knife, score the surface, almost to the bottom, making eight wedges.
- Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
- Bake for 12 to 15 minutes.
- Cut into wedges.