Toasted Oat Delight Scones

1. Toast the oats

Preheat your oven to 375 degrees and adjust the rack to the middle position. Spread the oats on a baking sheet and toast them in the oven for about 7 to 9 minutes, until they are fragrant and lightly browned. Once done, let the oats cool on a wire rack. Meanwhile, increase the oven temperature to 450 degrees.

2. Prepare the baking sheet and liquid mixture

After the oats have cooled, measure out 2 tablespoons for dusting later and set them aside. Line a baking sheet with parchment paper in preparation for the scones. In a measuring cup, whisk together the whole milk, heavy cream, and large egg. Reserve 1 tablespoon of this mixture for glazing the scones and set it aside.

3. Prepare the dry ingredients and butter

In a food processor, combine the all-purpose flour, ⅓ cup of sugar, baking powder, and salt. Scatter the chilled butter pieces over the dry ingredients and pulse until the mixture resembles coarse cornmeal.

4. Combine wet and dry ingredients

Transfer the coarse mixture to a medium bowl and stir in the cooled oats. Fold the liquid ingredients into the oat mixture using a rubber spatula until it forms a cohesive mass.

5. Form the dough

Dust your countertop with 1 tablespoon of the reserved oats. Turn the dough out onto the counter, dust the top with the remaining tablespoon of oats, and pat it into a 7-inch circle that is about 1 inch thick.

6. Cut and prepare the scones

Using a bench scraper or a chef’s knife, cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.

7. Glaze and sprinkle with sugar

Brush the tops of the scones with the reserved egg mixture and sprinkle with the remaining 1 tablespoon of sugar.

8. Bake the scones

Bake the scones in the oven for 12 to 14 minutes, until they are golden brown. Allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool to room temperature.