Hearty and flavorful scones baked with wheat flour, oats and brown sugar.
Course Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 8scones
Calories 266
Author Annalise Sandberg
Ingredients
1 ¾all-purpose flour
½cupwhole wheat flour
½cuprolled oats
1tablespoon baking powder
½cupbrown sugar
½teaspoonsalt
¾cupunsalted butter, cold, cut into cubes
⅓cupbuttermilk, cold
1egg, lightly beaten, for glaze
Instructions
Preheat oven to 400°F. Line a sheet pan with parchment paper.
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.
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.
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.