2 1/4 cups unbleached all purpose flour
1/2 cup old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1/4 cup buttermilk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Jam (Raspberry, Blueberry, Strawberry, Grape, Peach, Plum, Fig, etc.)
Egg + 1 teaspoon water (optional)
Coarse sugar, for sprinkling (optional)
To toast the flour, place in a large pot over medium heat; cook 5 minutes, stirring almost constantly, until flour is light golden brown and fragrant. Sift flour into a large bowl. Return pot back to heat, add oats, and toast for 3 minutes, stirring almost constantly, until light golden and fragrant. Place oats in a food processor and process until coarsely ground.
Into large bowl with flour, sift in baking powder, baking soda and salt; whisk in ground oats until combined.
Heat oven to 375 degrees F.
When flour-oat mixture has cooled down, knead butter in, using fingertips, until well incorporated and mixture is clumpy.
In an additional large mixing bowl, whisk together egg and buttermilk until combined. Whisk in sugar, vanilla and cinnamon until combined. Gently stir the dry ingredients into the wet until just combined.
Take half of the dough, form a ball, and flatten into a disk (about a 1/4-inch in thickness) on a lightly floured surface. (If dough is hard to handle, place in freezer for about 10 minutes.) Spread a couple of tablespoons of jam on to the dough. Take remaining dough, form a ball, and flatten on top of the jam. Slice disc into 8 equal triangles and place on a greased baking sheet.
Whisk together egg + water until well combined; evenly brush on top of scones. Sprinkle with coarse sugar. Bake 20 minutes or until golden in color and crisp. Transfer scones to wire racks to cool.
Makes 8 scones