- Cooking Time:
- Servings: 8
- Preparation Time:
- 1 3/4 C All Purpose Flour
- 1/3 C Sugar
- 1/4 tsp Salt
- 2 tsp Baking Soda
- 1/2 C Unsalted butter (cold and cut in small pieces)
- 3/4 C old-fashioned rolled oats
- 1/3 C chopped dried plums or cranberries or cherries or raisins or currants
- Zest of one orange or lemon
- 2/3 C buttermilk
- Egg Wash: 1 egg & 1 TB milk or cream
- Preheat oven to 375 and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
- In a large mising bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, chopped prunes and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
- Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7" round and about 1 1/2" thick. Cut into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
- Bake for 15-18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven. and turn broiler on high. Sift confectioners sugar (powdered or icing) over the tops and place under the broiler for a few seconds, until the sugar has melted and turns golden brown. Transfer to a wire rack to cool.
NotesThis is modified from joyofbaking. These are moist, not crumbly scones.
*BakeSpace Note: We have personally tasted these and hands down, these are the best scones we've ever tried. Could be the chef? These are a must try!
You can use heavy cream instead of buttermilk if you sour it with a TB of lemon juice or vinegar for 15 minutes first.