Irish Oat Scones
Ireland is known for its rolling hills of green pastures and the world’s best milling grains. The steel-cut oats are the most famous. They are rich and nutritious, with a firm robust flavor. Traditionally they use steel-cut oats, but a thick-cut grain would work also. Either oat would make a delicious scone.
1 cup steel-cut oats, toasted in a 300° oven. Spread o a baking pan and toast for 20 minutes until lightly browned, stirring once or twice. Cool
1 1/4 cup buttermilk
1 cup whole wheat flour
1/2 cup all-purpose flour
2 Tablespoon firmly packed brown sugar
2 teaspoons baking powder
1 Teaspoon baking soda
1/4 Teaspoon cinnamon
1/2 cup raisins
4 Tablespoon cold butter
2 Tablespoons heavy cream
Preheat oven to 350° Line a baking sheet with parchment paper.
In a bowl stir the oats with the buttermilk. Let it stand for 25 minutes.
In a large bowl combine the flour, 1 Tablespoon brown sugar, baking powder, soda, cinnamon, and raisins. Cut cold butter into 1 tablespoon cubes and add to the dry mixture. Cut butter into the flour until it resembles coarse crumbs. Stir the oats and buttermilk in until blended. Make sure you don’t over-mix, the dough will become tough.
Bring the dough together into a round and flatten slightly, place onto the baking sheet. Score the dough deeply with a knife into 12 wedges. Combine the cream and remaining brown sugar and brush to coat the top of the scones. Bake 15 -20 minutes until golden brown. Once they are removed from the oven cut through the scored wedges. Serve warm with butter and jam.