Adapted from Gourmet
1 ⅔ cups all purpose flour
¼ cup packed brown sugar
¾ teaspoon cinnamon
1 tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups old fashioned rolled oats
¾ cup (12 tablespoons) unsalted butter, cubed, plus a little extra for the baking sheet
⅔ cup buttermilk, plus extra for bringing dough together
- Place the flour, brown sugar, cinnamon, baking powder, baking soda, salt, and oats in the bowl of a food processor. Pulse 15 times.
- Add butter and pulse until the mixture is coarse and has pea-sized lumps. Transfer the mixture to a mixing bowl.
- Add buttermilk and stir until a dough forms, adding a little extra buttermilk if the mixture is too dry.
- Make sure the oven rack is in the middle of the oven. Heat oven to 425 degrees. Grease a baking sheet with the extra butter.
- Turn out the dough on a floured surface and knead a few times to bring it together. Pat the dough until it is ½-inch thick.
- Using a biscuit cutter or Mason jar ring, cut the dough into circles and place on the prepared baking sheet about ½-inch apart. Repeat until all of the dough is used up.
- Bake scones 16 minutes or until golden brown.
The Food Beat 