Oatmeal & Brown Sugar Scones

It is no secret that I like anything made with oatmeal. I try and work it into just about everything I make.  I use it as a binder in my meatloaf, bake it into my breakfast, cookies, muffins, and I have been experimenting with putting it in my drinks and smoothies. Naturally, it would migrate to my scones.

I have been making oatmeal scones for awhile now, but none of them were really all that fantastic.  I found this recipe from Gourmet a few months ago, stashed away in a folder after I had torn it from a magazine a gazillion years ago.  Who am I to argue with culinary geniuses?  Of course they were amazing.  Hearty, yet light.  Nice and flavorful with none of the bland heaviness of some.  These scones are just really…oatmealy.  One bite of these actually make you feel warm and comforted.  I’ve made them an embarrassing number of times lately, to…you know, make sure the recipe is perfect for all of you.  Originally, the recipe called for cutting them into little tiny triangles and even though I sometimes have great difficulty taking orders, I did it the way they recommended.  I liked them so much, I have been making all my scones that way lately.  Cute little mini scones that are perfect for snacking.  I mean, brunch. Perfect for brunch.
One Year Ago: Strawberry Lemonade
Two Years Ago: Chocolate Chip Blonde Brownies & Pan Fried Tilapia

Oatmeal & Brown Sugar Scones
Recipe adapted from Gourmet

1 2/3 c flour
1/4 c brown sugar
3/4 tsp cinnamon
1 T baking powder
3/4 tsp baking soda
pinch of salt
1 1/3 c rolled oats-not quick cooking
1 1/2 sticks cold butter, cut into cubes
2/3 c buttermilk

Pulse the dry ingredients exactly 15 times. 🙂  This gives you the perfect grind on the oates.  Add the butter and pulse until it resembles a coarse meal.  Pour the whole she-bang into a large bowl and add the buttermilk.  Stir the dough with a fork until it just starts to come together.  Dump it out onto a clean, floured counter and bring the mass together with your hands, kneading gently a few times to finish mixing-but don’t go crazy!  Pat the dough into a rough square, about an inch thick.  Cut the dough into 9 squares, and then cut the squares in half to make 18 small triangles.  Carefully transfer the scones to a parchment lined sheet pan and if desired, brush with additional buttermilk and sprinkle with extra brown sugar and oats.  Bake the scones at 425 degrees for 14-16 minutes, or until golden brown.