oil on canvas, 50.2 x 61 cm, National Gallery of Art, Washington DC
| 1 | cup old-fashioned oatmeal (not quick-cooking) |
| 1 | cup whole-wheat flour |
| 1/2 | cup unbleached all-purpose flour |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 2 | tablespoons sugar |
| 6 | tablespoons butter, cut up |
| 2 | eggs |
| 1/2 | cup buttermilk |
| Extra unbleached all-purpose flour (for shaping) |
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.
2. In large bowl, stir together the oatmeal, whole-wheat and all-purpose flours, baking powder, baking soda, salt, and sugar.
3. Using a pastry blender or two blunt knives, cut butter into the flour mixture until the texture is crumbly.
4. In a bowl, beat the eggs and buttermilk. With a rubber spatula, stir the egg mixture into the flour mixture with a few quick strokes.
5. Turn the dough out onto a lightly floured surface. Shape it into a flat cake. With your hands, press the cake into a 6-inch round that is about 1-inch thick. With a long chef's knife, cut the round in half, then cut each half into 3 triangles. Transfer the triangles to the baking sheet.
6. Bake the scones for 20 minutes or until they are lightly browned.
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