Oatmeal Scones

This is another gem from Cook's Illustrated. They did a really good article about oatmeal scones in September of 2003 that I used as a base recipe here. You can add up to a cup of just about any dry ingredient that you want to the base. Just add it at the same time as the cooled oats.

One warning though... this recipe results in a very different scone that you tend to find in America. They are not the crusty, dry scones; instead, it is a fluffy yet rather dense cake. However, I did follow the American style of slicing them into wedges. You can cut them the same way that you would make biscuits or drop them onto a sheet like drop cookies too.

7 1/2 ounce	All-purpose flour (about 1 1/2 cups)
4 1/2 ounce	Rolled oats (about 1 1/2 cups)
1/4 cup	Whole milk
1/4 cup	Heavy cream
1	Egg
2 1/4 ounce	Sugar (about 1/3 cup)
2 teaspoon	Baking powder
1/2 teaspoon	Salt
10 tablespoon	Unsalted butter, chilled and cut into 1/2 inch cubes
1 tablespoon	Raw sugar, for sprinkling

1. Preheat the oven to 375° F
2. Spread oats evenly on a baking sheet and toast until fragrant - about 8 minutes. Reserve two tablespoons of the toasted oats.
3. Increase oven temperature to 450° F.
4. Whisk the milk, cream, and egg together in a small bowl.
5. Pulse the flour, sugar, baking powder, and salt in a food processor until combined.
6. Add the chilled butter to the flour mixture and pulse until the mixture resembles corse cornmeal - about 10 to 15 one-second pulses
7. Transfer the mixture to a large mixing bowl and stir in the cooled oats. This is when you will want to add any other fillers.
8. Fold in the liquid ingredients with a rubber spatula until large clumps form.
9. Continue mixing the dough until it forms a cohesive ball. Try not to over mix the dough.
10. Dusk a clean working surface with about half of the reserved oats.
11. Turn the dough onto the working surface and form it into a 7-inch circle about an inch thick.
12. Cut the circle into eight wedges with a chef's knife.
13. Place the wedges on a baking sheet lined with parchment paper.
14. Brush the surfaces with the reserved eggwash and sprinkle with the raw sugar.
15. Bake until evenly done and golden brown - about 12 minutes.
16. Cool for a few minutes on the baking sheet before transferring to a wire rack.