Oatmeal Scones

I used to make these quite often because they were a big hit with my kids. They're delicious warm from the oven with a bit of butter and cherry jam for breakfast, but more often than not I serve these alongside a good homemade soup.

I use organic rolled oats for these scones, but any old-fashioned, slow cook type oats will do.

(That being said, don't use steel cut oats unless you want to crack a tooth. Bad for you, good for my husband's business. Ditto eating sticky toffee when your mouth is full of old fillings, opening beer bottles with your molars, and playing hockey without a mouth guard, all of which we've seen. But I digress...)

Oatmeal Scones

1 1/2 cups all-purpose flour
1 cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter (salted or unsalted)
3/4 cup buttermilk*

In large mixing bowl, combine flour, oats, baking soda, and salt. Cut in cold butter with a pastry blender until the butter is the size of peas. Stir in the buttermilk just until mixed. (You might need a tad more buttermilk if the mixture looks too dry to hold together.) Divide the dough in half. On a floured surface, pat into 2 circles 1/2 inch thick. Score into quarters. Place on parchment paper or a greased pan and bake at 400F for 12-15 minutes, or until they are lightly browned at the edges.

*If you don't have buttermilk you can sour milk but putting 1 tsp of vinegar or lemon juice in a measuring cup and then adding milk. Let sit for 10 minutes to sour. But really, buttermilk is the best because it adds so much flavour, so use it if you can.

So....

Do you, gentle readers, want me to publish more recipes?

Often? Occasionally? Don't care either way?