Scottish Buttermilk Oat Scones

This recipe was with Bob's Redmill Steel cut oats. I use the steelcut oats for oatmeal for breakfast and this seemed like a way to get fiber and a scone.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup steel cut oats
• 1  cup buttermilk
• 1⁄2 cup  whole grain oat flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup white flour
• 1  teaspoon baking soda
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄3 cup raisins or 1⁄3 cup currants
• 4  tablespoons butter
• 1  tablespoon milk
•  cinnamon
•  sugar

Directions

1. Preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. In a large bowl combine flours, soda, salt and dried fruit. When steelcut oats done reset oven to 400 degrees. In a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. Using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. Stir mixture until crumbly then stir into buttermilk and oats. I added 1/3 cup of fresh blueberries, drained and dried cranberries. Butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. Score the top into 8 wedges and brush with milk. Mix cinnamon and sugar and sprinkle on top. Bake 12-15 minutes.