Active Time

　　20 min

　　Total Time

　　40 min

　　

Ingredients

Makes 18 scones

　　1 2/3 cups all-purpose flour

　　1/4 cup plus 2 tablespoons 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

　　

Step 1

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 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.

　　

Step 3

Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.

　　

Step 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 ungreased baking sheet.

　　

Step 5

Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.