Scottish Buttermilk Steel Cut Oat Scones

• 1 cup steel cut oats
• 1 cup buttermilk, at room temperature
• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 1/4 cup unbleached white flour
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (to taste)
• 1/3 cup dried currant
• butter (for greasing baking sheet)
• 4 tablespoons butter, softened and cut into small pieces
• 1 tablespoon milk
• cinnamon-sugar mixture, for topping

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

oats, buttermilk, flour, whole wheat flour, unbleached white flour, baking soda, sugar, baking powder, salt, currant, butter, butter, milk, cinnamonsugar

Taken from www.food.com/recipe/scottish-buttermilk-steel-cut-oat-scones-212403 (may not work)