Ingredients
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1 1/4 cups wheat flour
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3/4 cup old fashioned oats
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2 tablespoons granulated sugar
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup dried fruit (raisins, currants, cranberries, etc.)
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1/4 cup light butter or 1/4 cup margarine
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2/3 cup buttermilk
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1 tablespoon half-and-half
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2 teaspoons vanilla extract
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extra sugar
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1 tablespoon buttermilk (for brushing)
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
- Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
- Add dried fruit to dry mixture if desired.
- In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
- Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
- Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
- Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
- For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
- Enjoy.