Ingredients
1½cupoats,rolled, not instant
1½cupall purpose flour
¼cupgranulated sugar
1½tspbaking powder
pinchsalt
6ozunsalted butter,(1½ stick)
¼cupcandied orange peel,(1½ oz), finely chopped
¾cupbuttermilk
1tbspheavy cream
1tbspdemerara,or turbinado sugar
butter,softened
marmalade
Preparation
Preheat the oven to 375 degrees F and position a rack in the center.
In a medium skillet, toast the oats over moderately high heat, stirring constantly, for about 5 minutes, until golden and fragrant. Transfer to a plate to cool completely.
In a large bowl, combine the flour with the granulated sugar, baking powder and salt. Using 2 knives or a pastry blender, cut in the butter until the pieces are the size of small peas.
Stir in the rolled oats and candied orange peel. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon just until the dough is evenly moistened.
Transfer the dough to a floured surface and pat it into an 8-inch round about ½-inch thick. Pinch together any cracks around the edges.
Brush the dough with the heavy cream and sprinkle it with the demerara sugar. Cut the round into 8 wedges and transfer them to a baking sheet.
Bake the candied orange-oat scones for about 25 minutes, or until golden on top and bottom.
Transfer the scones to a wire rack to cool slightly.
Serve with softened butter and marmalade, and enjoy!
