Scottish Buttermilk Steel Cut Oat Scones

Recipe by windy_moon
READY IN: 55mins
YIELD: 8 scones




  • Preheat oven to 350F degrees.
  • Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
  • Remove when slightly golden.
  • Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
  • In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
  • Reset the oven to 400F degrees.
  • Butter a baking sheet.
  • Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
  • Stir in the buttermilk/oat mixture until combined.
  • Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
  • Press the ball of dough directly into the pan, then press into a 3/4" thick circle.
  • With a sharp knife, score the surface, almost to the bottom, making eight wedges.
  • Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
  • Bake for 12 to 15 minutes.
  • Cut into wedges.