Prep
10minCook
20minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 ¾ all-purpose flour | |
| ½ cup whole wheat flour | |
| ½ cup rolled oats | |
| 1 tablespoon baking powder | |
| ½ cup brown sugar | |
| ½ teaspoon salt | |
| ¾ cup unsalted butter , cold, cut into cubes | |
| ⅓ cup buttermilk , cold | |
| 1 egg , lightly beaten, for glaze |
| 1. | Preheat oven to 400°F. Line a sheet pan with parchment paper. |
| 2. | In a bowl, combine, the all-purpose flour, wheat flour, oats, baking powder, sugar, and salt. Use a pastry blender or fork to work the butter into the flour mixture. Add the buttermilk and mix gently with a spoon, and then your hands, to bring the mixture together into a ball. Add additional buttermilk a tablespoon at a time, if the mixture is too dry. Do not overwork the dough. |
| 3. | Put the ball of dough onto a lightly floured surface. Gently pat the dough to be about 1 inch tall. Use a 2.5 inch cutter to cut scone rounds. Place the cut scones on the prepared baking sheet. Brush tops with the beaten egg. |
| 4. | Bake until tops are golden, about 18-20 minutes. Serve warm or at room temperature. Scones are best enjoyed the day they are baked, but can be stored at room temperature for a couple of days. |
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