Buttermilk Oatmeal Scones
2 cups All-purpose flour — sifted
1 cup Rolled oats — uncooked
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Salt
6 tablespoons Unsalted margarine; cold
1 cup Buttermilk
Preheat oven to 375 degrees; grease baking sheets. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. Cut in the margarine with a pastry blender or process in a food processor until the mixture resembles coarse crumbs. Add the buttermilk; stir with a fork until a soft dough forms. Turn the dough out onto a lightly floured surface; knead 10 to 12 times. Roll out the dough to a 1/2-inch thick rectangle with a lightly floured rolling pin. Cut the dough into circles with a lightly floured 1 1/2-inch biscuit cutter. Place on the baking sheets. Brush the tops with buttermilk and sprinkle with sugar. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the baking sheets. Coll on wire racks for 10 minutes. Serve warm or cool completely.
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