Recipes

[humphrey]

These are so good - out of The Commonsense Kitchen. I copied this off another board I frequent.

Oatmeal Scones - Makes 8 large scones

2 cups sifted all-purpose flour
1/3 cup firmly packed brown sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 cups rolled oats, plus 1/4 more for shaping and cutting the scones
3/4 cup cold salted butter (1 1/2 sticks) cut into thick slices
1/2 cup currants or raisins (I used dried blueberries)
1/2 cup buttermilk, or more as needed

Heat the oven to 425F. Combine the flour, brown sugar, baking powder, baking soda, and 3/4 cup of the oats in a large bowl. Rapidly work the butter into the mixture with your hands, until the butter is the size of small peas. Stir in the currents. Pour in the buttermilk and mix the dough until just combined. If the dough still seems very dry, sprinkle in a tablespoon or so more buttermilk.

Scatter the remaining 1/4 cup oats on a cutting board. Gather the dough into 2 equal-sized balls. On the oat-strewn board, gently pat each ball into a 1-inch thick disk. With a sharp knife, cut each disk into 4 wedges. Place the scones on an ungreased baking sheet and bake in the center of the oven until they are a rich golden brown on the outside - 12 to 15 minutes.

Let the scones rest on the sheet for a few minutes before removing them to a cooling rack; they are very crumbly when they emerge from the oven.