For variations, try adding ½ cup of chopped dried apricots or cherries (or other dried fruit) along with the cooled oats. Another excellent combination is ½ cup dried cranberries, and ¾ teaspoon of orange oil added to the milk, cream, and egg mixture.
- 4½ ounces old fashioned rolled oats
- ¼ cup milk
- ¼ cup heavy cream
- 1 large egg
- 7½ ounces all-purpose flour
- 2¼ ounces sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter cold, cut into ½-inch cubes
- Adjust oven rack to middle position; heat to 375°F. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, about 7-9 minutes; cool on wire rack. Increase oven temperature to 450°F. Line second baking sheet with parchment paper. When oats are cool, measure out two tablespoons and set aside.
- Whisk milk, cream and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, about 12-14 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand (I recommend using gloves) in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out, and dust top with remaining oats. Pat into 1-inch-thick circle and cut into 8 wedges. Place on baking sheet (or use buttered scone pan if available). Brush surfaces with reserved egg mixture. Bake until golden brown, 12-14 minutes. Cool on baking sheet 5 minutes, then transfer to wire rack to cool to room temperature.