Oatmeal Scones

• 1 2/3 cups white whole-wheat flour
• 1/4 cup packed light brown sugar
• 3/4 teaspoon cinnamon
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
• 2/3 cup well-shaken buttermilk plus additional for brushing
• 2 tablespoons raw sugar

1. Put oven rack in middle position and preheat oven to 425u0b0F.
2. Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
3. Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
4. Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an silpat-lined baking sheet.
5. Brush with buttermilk and sprinkle with remaining oats and raw sugar. Bake until golden brown, about 16 minutes. Allow to cool slightly on the baking sheet, on a baking rack.
6. Serve warm or allow the scones to cool completely and store in an airtight container at room temperature.

flour, brown sugar, cinnamon, baking powder, baking soda, salt, rolled oats, butter, wellshaken buttermilk, sugar

Taken from www.epicurious.com/recipes/member/views/oatmeal-scones-50003698 (may not work)