A cheesy oatmeal scone.JENNIFER ROBERTS
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
Scones
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
Glaze
1 tablespoon buttermilk
Method
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.
Lucy Waverman