1 1/2 cups old fashioned rolled oats (do not use steel cut oats that take a long time to cook, use quick cooking or 5 minute cooking oats)
1/4 cup cold whole milk
1/4 cup cold heavy cream
1 large egg
1 1/2 cups all purpose flour
1/2 cup sugar plus 1 Tb for sprinkling
2 tsp baking soda
1/2 tsp salt
10 TB cold unsalted butter ( 1 1/4 cube butter)
1. adjust oven to middle position and heat the oven to 375 degrees. Spread the oats on a baking sheet and toast them in the oven until they are fragrant and lightly browned. 7 to 9 minutes, cool on a wire rack. Increase the temperature to 450 degrees. Line a baking sheet with parchment paper. when the oats are cooled, measure out 2 TB ( for dusting the work surface) and set aside.
2. Whisk the milk, cream and egg in a large measuring cup until incorporated, remove 1 Tb to a small bowl and reserve for glazing.
3. Place the flour, sugar, baking powder and salt in the work bowl of a food processor fitted with a metal blade and process until combined about 4 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, 12 to 14 1-second pulses. transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7 inch circle about 1 inch thick. Using a apstry scraper or chefs knife, cut the dough into 8 wedges and set on the parchment lined baking sheet, spacing them about 2 inches apart. Brush the tops with the reserved egg-milk mixture and sprinke with 1 Tb sugar. Bake until golden brown, 12 – 14 minutes. Cool the scones, on the baking sheet, set on a wire rack 5 minutes, then remove the scones to the rack and cool to room temperature, about 30 minutes, Serve.
Cinnamon-Raisin Oatmeal Scones
Follow the recipe for Oatmeal scones, adding 1/2 tsp ground cinnamon to the dry ingredients and 1/2 cups black or golden raisins to the flour-batter mixture along with the toasted oats.
I also added 1/2 cups toasted finely chopped pecans (delicious)