Oatmeal Scones

A wonderful breakfast scone.

1 3/4 cups all purpose flour
1 cup quick cooking rolled oats (not instant)
2 TBSP granulated sugar
2 1/2 tsp baking powder
1/2 tsp each baking soda and cinnamon
1/4 tsp salt
1/2 cup cold butter
1 cup buttermilk
1 egg
(extras such as raisins, blueberries, chocolate chips can be added - 1/2 cup)

Topping:
1 TBSP buttermilk
1 TBSP course sugar

• In large bowl, whisk together flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt. Using a pastry blender, cut in butter until crumbly.
• In separate bowl, whisk buttermilk with egg, pour over flour mixture. Stir with fork to make a ragged dough.
  
• With lighly floured hands, press dough into ball. On floured surface, knead gently 10 times. Place on parchment paper lined baking sheet. Pat into 1/2 inch thick round. Cut into 8 wedges.
  
• Topping: Brush dough with buttermilk; sprinkle with sugar. Bake in 400'F oven until golden - about 25 minutes. Transfer to rack to cool. Store in airtight container for up to 24 hours - best served warm.