Recipe for Oatmeal Scones
 

Sydney's Oatmeal Scones

The only utensils Sydney uses in this recipe are her two hands. It requires a quick rinse-off after mixing in the buttermilk, but it's the only way to make the scones so light. Handle the dough only until it comes together and holds a shape. If you can't find whole-wheat pastry flour (King Arthur makes a great one), substitute all-purpose flour instead. But don't leave out the oats. These are divine with Devon or clotted cream and jam. Although these are best right after they are made, they actually hold up rather well, and have also been known to be consumed as a midnight snack.

Makes 12 scones

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ground oats
1/4 cup sugar, plus extra for sprinkling
6 tablespoons unsweetened butter, cut into ½-inch pieces
1 cup whole rolled oats
1/2 cup currants (optional)
11/4 cups buttermilk, plus extra for brushing on the scones

Preheat the oven to 375º F. Sift together the flours, baking powder, baking soda and salt in a mixing bowl. Mix in the ground oats and sugar. Add the butter and blend until it resembles coarse meal. Mix in the whole oats and currants. Make a well in the flour mixture and add the buttermilk. Bring the dough together gently, turn it out onto a floured pastry board, and form into two one-inch thick discs. Cut each disc into six wedges and place them on a lightly buttered baking sheet. Brush with buttermilk and sprinkle with sugar. Bake for 30-35 minutes or until golden brown. Serve with Devon cream and jam.