Irish Oat Scones

I love scones of any type, but the old fashioned irish oat scones are one of my favorites. They freeze well, so bake a batch and have them on hand for breakfast on the go or for an afternoon tea treat. I just warm them in the microwave for 35-40 seconds (some microwaves vary in temperature so be watchful if you just want to thaw) and they taste as fresh as if you'd just baked them.


Ingredients:
1 Cup toasted steel-cut oats (see note)I use McCann's Steel Cut Irish Oats
1 1/4 Cup buttermilk
1 Cup whole wheat flour
1/2 Cup all-purpose flour
1 Tablespoon light brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 Cup chopped dried fruit or currants, dried cranberries, or dried blueberries (I don't put fruits in mine, I add 1 tsp orange or lemon rind instead)
1/4 cup unsalted butter, softened

Topping:
2 Tablespoons heavy cream
1 Tablespoon brown sugar

Preheat oven to 350° F.
Butter a 9-inch pie plate and set aside. Combine oats and buttermilk in a small mixing bowl. Let stand for 25 minutes. Combine flours, 1 tablespoon brown sugar, baking powder, baking soda, cinnamon, and dried fruit. When well combined, cut in butter to make coarse crumbs. Add oats and buttermilk and stir to combine. Do not overmix.

Lift up the dough and gently pat it into the prepared pie plate, gently molding to make a neat fit. Using a floured kitchen knife, score through the dough almost to the bottom, making 12 small wedges. Combine cream and remaining brown sugar. Using a pastry brush, generously coat top. Place in preheated oven, and bake for 15 minutes or until golden. Remove from oven and immediately cut through wedges.

Serve hot with butter and jam.

Yield: 12 scones.

Note: To toast steel-cut oats, place them in a preheated, 300-degree oven for approximately 20 minutes. Return the oats to a tightly-covered container, storing in a cool spot.