Scottish Scones

- LW

I've been eating these cinnamon-flavored scones for weekend breakfasts since my childhood. I grew up with this recipe as my Platonic definition of the "scone" and didn't taste the traditional British kind until years later. Unlike traditional scones, which are made with white flour and heavy cream, these are (only a little) healthier, as they incorporate wheat flour, oats, and buttermilk. I know there's an original recipe in a cookbook somewhere, but this is my mom's adaptation of that recipe.

You can pat the dough into rounds and cut it in triangles or just drop hunks of dough onto the cookie sheet like drop biscuits. The second way is faster and makes more crusty edges. This is a large recipe meant to feed a family, so for two people, I usually halve the recipe.

If you aren't familiar with the baking shortcut of "buttermilk powder," you can use buttermilk or milk instead of the water in this recipe. If you use regular milk, omit the baking soda.

Ingredients
1 ½ cups all purpose flour

1 ½ cups wheat flour

1 ½ cups rolled oats

1 teaspoon cinnamon

4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup buttermilk powder

1 teaspoon salt

½ cup sugar

1 cup butter

1 cup water

 For cinnamon sugar topping :

2 tablespoons sugar

1 teaspoon cinnamon

Directions
Preheat oven to 375.

Mix dry ingredients in a large bowl. Cut in the butter with a pastry cutter until lumps are pea-sized. Stir in the water until just incorporated. Don't overstir, or the dough will become tough.

<p class="MsoNormal">On a floured surface, shape dough into two 8-inch diameter rounds and cut into 8 wedges each. Transfer to a greased cookie sheet. Alternatively, scoop the dough onto the cookie sheet in 16 rounded spoonfuls. Sprinkle the tops of the scones with the cinnamon sugar topping. Bake at 375 for 20 minutes or until done.