The Cheeseboard Collective's Oat Scones

Cheeseboard, in Berkeley, CA, makes some of the best oat scones known to mankind: light, airy, and not too sweet. This is the recipe from their cookbook, although I think it is missing the pinch of magic that they add to everything they make!

• Ready In: 50 mins
• Serves: 10-12
• Yields: 10-12 scones

Ingredients

• 1  cup unbleached all-purpose flour
• 1⁄2 cup whole wheat flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1  teaspoon kosher salt
• 1⁄2 cup  packed brown sugar
• 2  cups old fashioned oats
• 3⁄4 cup  cold unsalted butter, cut into 1-inch cubes
• 3⁄4 cup currants
• 3⁄4 cup buttermilk
• 1⁄2 cup heavy cream
• 1  egg, beaten

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
2. Sift together flours, baking soda and baking powder into a large bowl.
3. Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
4. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
5. Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
6. Let the dough stand for 10 minutes.
7. Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
8. Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
9. Brush the tops with the beaten egg.
10. Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.