- 2 1/2 C old-fashion rolled oats
- 1/4 C whole milk
- 1/4 C heavy cream
- 1 large egg
- 1 1/2 c all-purpose flour
- 1/3 C sugar, plus 1 T for sprinkling
- 2 t baking powder
- 1/2 t salt
- 10 T cold unsalted butter, cut into 1/2 -inch cubes
Toast oats in a 375 degree oven for 7 to 9 minutes. Remove 2 T of toasted oats for dusting. Turn oven up to 450 degrees.
Wisk the milk, cream, and eggs, set aside 1 T for glazing.
Pulse flour, 1/3 C sugar, baking powder, and salt for 1 second. Scatter butter and pulse until mixture looks like cornmeal.
Put oats and flour mixture in a bowl. Add liquid softly until cohesive mass.
Dust counter , pat out mixture until it reaches 7 inches round, brush with reserved cream mixture and sugar.. Cut into wedges, place on parchment-lined baking sheet.
Bake for 12 to 14 minutes. 12 small scones= 10 minutes cooking Rack to cool.