MAKES 8 SCONES
Half-and-half is a suitable substitute for the milk-cream combination.
1½ |
cups (4½ ounces) old-fashioned oats or quick oats |
¼ |
cup whole milk (see note) |
¼ |
cup heavy cream (see note) |
1 |
large egg |
1½ |
cups (7½ ounces) unbleached all-purpose flour |
⅓ |
cup (2⅓ ounces) sugar, plus 1 tablespoon for sprinkling |
2 |
teaspoons baking powder |
½ |
teaspoon table salt |
10 |
tablespoons (1¼ sticks) unsalted butter, chilled and cut into ½-inch cubes |
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool the oats on the baking sheet on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats are cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg together in a large measuring cup; remove 1 tablespoon of the mixture and reserve for glazing.
3. Pulse the flour, ⅓ cup of the sugar, the baking powder, and salt in a food processor until combined, about 4 pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, about 12 pulses. Transfer the mixture to a medium bowl and stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust a work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef’s knife, cut the dough into eight wedges and set on the prepared baking sheet, spacing the scones about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then transfer the scones to the rack and cool to room temperature, about 30 minutes. Serve.