Irish Oatmeal Scones
1 C. toasted steel-cut
oats (see note)
1 1/4 C. buttermilk
1 C. whole wheat flour
1/2 C. all-purpose flour
1 T. light brown sugar
2 t. baking powder
1 t. baking soda
1/4 t. ground cinnamon
1/2 C. chopped dried fruit or currants, dried cranberries, or dried blueberries
1/4 cup unsalted butter, softened
2 T. heavy cream
Preheat oven to 350° F.
Butter a 9-inch pie plate and set aside. Combine oats and
buttermilk in a small mixing bowl. Let stand for 25 minutes. Combine flours, 1
tablespoon brown sugar, baking powder, baking soda, cinnamon, and dried fruit.
When well combined, cut in butter to make coarse crumbs. Add oats and buttermilk
and stir to combine. Do not overmix.
Lift up the dough and gently pat it into the prepared pie plate,
gently molding to make a neat fit. Using a floured kitchen knife, score through
the dough almost to the bottom, making 12 small wedges. Combine cream and
remaining brown sugar. Using a pastry brush, generously coat top. Place in
preheated oven, and bake for 15 minutes or until golden. Remove from oven and
immediately cut through wedges.
Serve hot with butter and jam.
Yield: 12 scones.
Note: To toast steel-cut oats, place them in a preheated, 300-degree oven for
approximately 20 minutes. Return the oats to a tightly-covered container,
storing in a cool spot.
