I love scones, they are easy to make and fast. Perfect for brunch or for afternoon tea or for the morning coffee. I make many different kinds of scones but the ones with oats are Brandon's favorites.
He likes them just plain, but of course you can split them and top them with chunky fruit preserve, or they are especially delicious with crème fraîche and raspberries.
1 cup all purpose flour
3/4 cups all fashion rolled oats
1/3 cup oat bran
1/4 cup firmly packed brown sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter cut into 1/2 inch cubes
2/3 cup half-and- half cream ( or whole milk)
For the topping
2 tbsp half- and-half or whole milk
2 tbsp rolled oats
1 tbsp demerara sugar ( if unavailable you can use brown sugar)
1/2 tsp cinnamon
Preheat oven to 425˚F, and position rack in the middle of the oven. Line a baking sheet with parchment paper.
In a medium bowl stir together the flour, rolled oats, oat bran, brown sugar, baking powder and salt.
Use a pastry blender or your finger tips to work in the butter until the mixture reassembles coarse crumbs.
Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the mixture is moisten.
Turn the dough over onto a lightly floured surface, and press together gently until the dough clings together into a ball. Pat down the dough into a round about 1/2 inches thick. Cut the dough into 6 wedges.
To make the topping mix the oats with the demerara sugar and cinnamon into small bowl.
Place the wedges onto the prepared baking sheet about 1 inch apart. Brush with the 2 tbsp of cream ( or whole milk ) and sprinkle topping.