Scottish Buttermilk Steel Cut Oat Scones

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 cup steel cut oats
• 1 cup buttermilk, at room temperature
• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 1/4 cup unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (to taste)
• 1/3 cup dried currant
• butter (for greasing baking sheet)
• 4 tablespoons butter, softened and cut into small pieces
• 1 tablespoon milk
• cinnamon-sugar mixture, for topping

Recipe

• 1 preheat oven to 350f degrees.
• 2 place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
• 3 remove when slightly golden.
• 4 combine oats with buttermilk in a small bowl and let stand for 20 minutes.
• 5 in a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
• 6 reset the oven to 400f degrees.
• 7 butter a baking sheet.
• 8 using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
• 9 stir in the buttermilk/oat mixture until combined.
• 10 flour your hands and scoop up the dough, forming it into a ball. do not overmix.
• 11 press the ball of dough directly into the pan, then press into a 3/4" thick circle.
• 12 with a sharp knife, score the surface, almost to the bottom, making eight wedges.
• 13 brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
• 14 bake for 12 to 15 minutes.
• 15 cut into wedges.