Toasted oat scones
- 1 cup old-fashioned rolled oats
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into 1/4-inch cubes
- 1/4 cup white chocolate chips
- 1/4 cup dried cherries
- 1/4 cup dried blueberries
- 1/2 cup low-fat buttermilk
- 1 large egg white, lightly beaten
- 1 teaspoon water
- 2 teaspoons turbinado sugar
1. Preheat oven to 375°.
2. Spread oats on a baking sheet; bake at 375° for 10 minutes. Cool 5 minutes.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine oats, flour, and next 4 ingredients (through salt) in a medium bowl; cut cold butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips, cherries, and blueberries, tossing to combine. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into but not through the dough.
5. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Lightly brush egg white mixture over surface of dough; sprinkle evenly with turbinado sugar. Bake at 375° for 25 to 28 minutes or until golden.