Adapted from the King Arthur Flour Whole Grain Baking cookbook. The oat flour is the key!
Ingredients
- 1 1/2 cups flour
- 1/2 cup oat flour
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) cold, unsalted butter
- 1/3 cup add ins (raisins) or more (blueberries)
- 1/3 cup old-fashioned rolled oats
- 1 egg
- 1/2 cup buttermilk
- coarse sugar for sprinkling on top
Directions
- Preheat oven to 375 degrees. Lightly grease a baking sheet.
- Whisk together the flours, sugar, baking soda, baking powder, and salt in a large bowl. Cut in the butter with 2 knives or a pastry blender (or your fingers) until it resembles breadcrumbs.
- Add the add-ins and oats, and stir with a fork until just mixed in.
- Whisk together the egg and buttermilk in a separate bowl or measuring cup. Add all at once to the dry ingredients and stir lightly and quickly with a fork until the dough is evenly moistened.
- Turn the dough onto a floured surface and knead 2-3 times (don’t overmix!). Either divide in half and shape each half into a circle, then cut each into 6 wedges and place on baking sheet, or take 1/4-cup amounts of dough and place on baking sheet.
- Sprinkle with the coarse sugar and bake until puffed and golden, about 22 minutes.
