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A cheesy oatmeal scone.

JENNIFER ROBERTS/jennifer roberts The Globe and Mail

These reheat well in a 350 F oven and are sensational toasted with butter the next day.

Servings: Makes 12 biscuits

Ready time: 30 minutes


1¼ cups all-purpose flour

1 cup quick cooking oatmeal

2 teaspoons baking powder

½ teaspoon baking soda

1 tablespoon granulated sugar

1 teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon dry mustard

¾ cup grated sharp cheddar cheese

Freshly ground pepper

¾ cup cold butter cut in cubes

1/3 cup buttermilk


1 tablespoon buttermilk


Preheat oven to 400 F.

Combine flour, oatmeal, baking powder, soda, sugar and salt, cayenne, dry mustard, cheese and pepper in a large bowl. Cut in butter with a pastry cutter or with your fingers and add buttermilk until mixture resembles a slightly sticky dough.

Scrape dough onto a well-floured surface. Sprinkle with flour and knead a few times to make the dough uniform. Pat or roll into a rectangle, about 10 x 6 inches and 1-inch thick.

Cut into rounds using a floured 2 ½-inch cutter. Gather leftover dough and reform into 1-inch thick rectangle to cut more rounds.

Place scones on a parchment-lined cookie sheet. Brush with buttermilk. Bake for 13 to 15 minutes or until golden brown.

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