Candied Orange-Oat Scones

• 1 1/2 cups rolled oats (not instant)
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1 1/2 sticks (6 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
• 1/4 cup finely chopped candied orange peel (1 1/2 ounces)
• 3/4 cup buttermilk
• 1 tablespoon heavy cream
• 1 tablespoon demerara or turbinado sugar, for sprinkling
• Softened butter and marmalade, for serving

1. Preheat the oven to 375u0b0 and position a rack in the center. In a medium skillet, toast the oats over moderately high heat, stirring constantly, until golden and fragrant, about 5 minutes. Transfer to a plate to cool completely.
2. 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 1/2 inch thick. Pinch together any cracks around the edges.
3. 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.
4. Make Ahead: The scones can be stored in an airtight container overnight.

rolled oats, flour, granulated sugar, baking powder, salt, unsalted butter, candied orange, buttermilk, heavy cream, turbinado sugar, butter

Taken from www.myrecipes.com/recipe/candied-orange-oat-scones (may not work)