As I detailed here, I’ve been working my way through the breads and baking section of Theresa Carle-Sanders’ beautiful Outlander Kitchen cookbook.

The first recipe I tried was Mrs. Graham’s Oatmeal Scones.

To make it, you will need:

2 cups all-purpose flour

1 cup rolled oats

1/3 cup sugar (this came out slightly too sweet for my taste; I may reduce the amount of sugar next time)

2 teaspoons baking powder

1/2 teaspoon kosher salt

3/4 cup cold butter, plus 2 tablespoons melted butter

2/3 cup light cream (I didn’t have light cream so I used whole milk with a little sour cream thrown in)

1. Preheat your oven to 350 degrees F.
2. In a large bowl, mix together the flour, oats, sugar, baking powder and salt. 
   

   

3. Grate the cold butter into your flour mixture and mix to combine so all the butter is coated in flour.  Add the cream.

Using clean fingers, combine the ingredients thoroughly until it forms a rough ball.  On a flat floured surface, knead five or six times until the dough is fully combined.  Then roll it out with a rolling pin until it’s about 1-inch tall and cut out circles using a biscuit cutter.

Transfer your scones to a parchment-lined baking sheet, then brush the tops with a little melted butter.

Bake 20-25 minutes until golden brown on the tops and bottoms.  Then cool on a wire rack for at least 15 minutes, if you can stand it.

These are great with butter or jam.  Or both!