MAKES 8 SCONES
Rolled oats will give the scones a deeper oat flavor, but the quick-cooking oats will create a softer texture; either type will work here. Half-and-half is a suitable substitute for the milk and cream combination. See the sidebar that follows the recipe.
|
1½ |
cups (4½ ounces) old-fashioned rolled oats or quick oats |
|
¼ |
cup whole milk |
|
¼ |
cup heavy cream |
|
1 |
large egg |
|
1½ |
cups (7½ ounces) all-purpose flour |
|
⅓ |
cup (2⅓ ounces) plus 1 tablespoon sugar |
|
2 |
teaspoons baking powder |
|
½ |
teaspoon salt |
|
10 |
tablespoons unsalted butter, cut into ½-inch cubes and chilled |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; let cool on wire rack. Increase oven temperature to 450 degrees. When oats are cooled, measure out 2 tablespoons for dusting counter and set aside. Line second baking sheet with parchment paper.
2. Whisk milk, cream, and egg in large measuring cup until incorporated. Reserve 1 tablespoon in small bowl for glazing and set aside.
3. Pulse flour, ⅓ cup sugar, baking powder, and salt in food processor until combined, about 4 pulses. Scatter butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, 12 to 14 pulses. Transfer mixture to medium bowl and stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4. Dust counter with 1 tablespoon reserved oats, turn dough out onto counter, and dust top with remaining 1 tablespoon reserved oats. Gently pat dough into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and place on prepared sheet, spacing wedges about 2 inches apart. Brush tops with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Let scones cool on sheet on wire rack for 5 minutes, then transfer to wire rack and let cool to room temperature, about 30 minutes. Serve.
TO MAKE AHEAD: After placing scones on baking sheet in step 4, either refrigerate them overnight or freeze for up to 1 month. When ready to bake, bake as directed. For frozen scones, do not thaw; heat oven to 375 degrees, increasing baking time to 25 to 30 minutes.