Oat Scones

These taste like yummy English scones not the kind you get at Starbucks.  A bit like a biscuit and with a touch of jam I just love them.  This is my new favorite scone.  It is also easy enough to put together in the morning and have it for breakfast.  A Williams-Sonoma Recipe.

Oat Scone

1 cup flour
1 cup old-fashion rolled oats
1/4 cup packed brown sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp butter
2/3 cup almond milk

Topping
2 tsp almond milk
2 Tbsp rolled oats
1 Tbsp sugar and cinnamon mix

Position a rack in the middle of the oven, and preheat to 425.  Line a half-sheet pan or rimless baking sheet with parchment paper.

Combine the flour, rolled oats, brown sugar, baking powder, and salt in a food processor.  Pulse 2 to 3 times to mix.  Add the butter and pulse 7 to 8 times just until the mixture forms large, coarse crumbs the size of small peas.  Pour in the almond milk and pulse 5 to 6 times until moistened.

Turn the dough out onto a lightly floured surface and press together gently until the dough clings together in a ball.  Pat out into a round about 1/2 inch thick and 6 1/2 inch in diameter.  Cut the round into 6 wedges.  Place the wedges 1 inch apart on the prepared pan.

To top the wedges, brush them with the milk and sprinkle evenly with the rolled oats and cinnamon sugar.

Bake until golden brown, 13 to 17 minutes.  Transfer to a rack to cool slightly.  Serve warm.  Keep in airtight container for up to 2 days.

High altitude:
Added 2 Tbsp flour
Scant on baking powder.