With a hint of cinnamon, this is a delicious breakfast scone. If you like raisins or dried cranberries, add 1/2 cup (125 mL) after cutting in the butter.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2009
In large bowl, whisk together all-purpose flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt. Using pastry blender, cut in butter until crumbly.
In separate bowl, whisk buttermilk with egg; pour over flour mixture. Stir with fork to make ragged dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Place on parchment paper–lined baking sheet. Pat into 1/2-inch (1 cm) thick round. Cut into 8 wedges.
Topping: Brush dough with buttermilk; sprinkle with sugar. Bake in 400°F (200°C) oven until golden, about 25 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Nutritional facts Per scone: about
- Sodium 364 mg
- Protein 7 g
- Calories 294.0
- Total fat 14 g
- Potassium 144 mg
- Cholesterol 56 mg
- Saturated fat 8 g
- Total carbohydrate 36 g
- Iron 14.0
- Folate 29.0
- Calcium 10.0
- Vitamin A 11.0