Oatmeal Scones

Ingredients:
• 1 1/2 cup rolled or old fashioned oats
• 1/4 cup whole milk
• 1/4 cup heavy cream
• 1 large egg
• 1 1/2 cup AP flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoons cold, unsalted butter, cut into 1/2 inch cubes

Preheat oven to 375 degrees

Spread oats on baking sheet and toast for 7 to 9 minutes, until fragrant and lightly browned: allow to cool. Set aside 2 tablespoons.

Increase oven to 475 degrees.

Whisk milk, cream and egg in bowl. Set aside 1 tablespoon and reserve for glazing.

Pulse flour, sugar, baking powder and salt in food processor. Add butter and pulse until resembles corn meal. Transfer to bowl, stir in cooked oats. Fold until large clumps form. Mix dough by hand until dough forms cohesive mass.

Dust surface area with 1 tablespoon reserved oats, put dough on top and put remaining oats on top of dough. Make about a 7 inch circle, about 1 inch thick. Cut into 8 wedges, place on baking sheet with parchment paper, about 2 inches apart. Brush surface with reserved egg mixture and sprinkle with additional sugar.

Bake for 512 to 14 minutes, allow to cool for 30 minutes and serve.

Variations:
• Cinnamon raisins: 1/4 teaspoon cinnamon to dry ingredients and 1/2 cup raisins to flour mixture
• Pear Walnut: 1/4 teaspoon cinnamon to dry ingredients and 1 pear, cut into 1/4 inch cubes to flour mixture