Prep time: none
Cook time: none
Serves: Makes 16 scones.
2 sticks cold unsalted butter
4 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup old-fashioned oats
1 to 1 1/2 cups buttermilk (as needed)
1/2 tsp cinnamon
1. Preheat oven to 375 F.
2. Line sheet pan with parchment paper (or line pan with foil and spray with nonstick spray).
3. Cut butter into 1-inch cubes; set aside in refrigerator to keep cold.
4. Sift together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir in oats.
5. Using a pastry blender, hands, or two forks, gently cut butter pieces into flour mixture until the mixture resembles coarse crumbs.
6. Add buttermilk to mixture; start with 1 cup, then add more as needed for batter to come together. Mix gently using hands or wooden spoon; do not overmix.
7. If you'd like to add a filling to scones (such as raisins, chocolate chips, dried fruit, blueberries, cranberries, or chopped nuts), gently stir in 1/2 cup of the filling.
8. Using hands or an ice-cream scoop with handle release, shape scone batter into loose balls, 2 1/2 to 3 inches in diameter.
9. Place on pan 2" apart.
10. Mix remaining 1/2 cup sugar with cinnamon. Sprinkle on top of scones.
11. Bake for 15-20 minutes on middle rack of oven until scones are golden brown on top and done in center.
12. Allow to cool slightly on rack; serve warm. Makes 16 scones.
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