|(food styling/lisa falso; wendy maeda/globe staff)|
Makes 6 large scones
A nutritious breakfast of oatmeal is always a good idea, but not everyone likes the consistency of cereal grains simmered on the stovetop. Baking offers another way to reap the benefits of oats' whole-grain goodness. In this mixture, old-fashioned oatmeal (not the powdery quick-cooking grain) is mixed with whole-wheat flour and all-purpose flour, along with butter and buttermilk. Preparing scones requires gentle handling. Incorporate wet and dry ingredients quickly; overmixing will yield tough scones. Add 1 cup light or dark raisins with the buttermilk, if you like. Serve the triangles fresh from the oven, split in half with a spoonful of preserves. Leftovers are best double-wrapped the day they're baked and stored in the freezer. Slice day-old or thawed scones and pop into a toaster for a quick, hearty morning treat.
|1||cup old-fashioned oatmeal (not quick-cooking)|
|1||cup whole-wheat flour|
|1/2||cup unbleached all-purpose flour|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|6||tablespoons butter, cut up|
|Extra unbleached all-purpose flour (for shaping)|
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.
2. In large bowl, stir together the oatmeal, whole-wheat and all-purpose flours, baking powder, baking soda, salt, and sugar.
3. Using a pastry blender or two blunt knives, cut butter into the flour mixture until the texture is crumbly.
4. In a bowl, beat the eggs and buttermilk. With a rubber spatula, stir the egg mixture into the flour mixture with a few quick strokes.
5. Turn the dough out onto a lightly floured surface. Shape it into a flat cake. With your hands, press the cake into a 6-inch round that is about 1-inch thick. With a long chef's knife, cut the round in half, then cut each half into 3 triangles. Transfer the triangles to the baking sheet.
6. Bake the scones for 20 minutes or until they are lightly browned.