Mom started making the oatmeal scones from "The Book of Bread"
(Judith and Evan Jones; Harper & Rowe, Publishers, 1982) after I had left the house, and I started making them when the kids were little. When playgroup in Scituate, MA was at our house I would make the scones and a batch of homemade play dough. As the moms and kids would arrive, the snowsuits, mittens and boots would pile up by the side door. For cold little hands I had warm play dough ready, and for the Moms -- hot coffee and fresh scones.
We live in Phoenix now, and I make these for a fast but special breakfast, or to take to work as a treat. I can be standing in the kitchen thinking, “maybe I should make some scones…” and about 30 minutes later I can be showered and the scones will be done.
My copy of the “Book of Bread” has Mom’s adjustments in the margin, and I’ve made my own changes over the years. Here’s the evolved version. When I find the play dough recipe (which was taped inside a cabinet door in Scituate) I’ll add it here.
1 1/4 cups white flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon coarse salt or ¼ teaspoon table salt
¼ cup sugar
1 stick butter, cut into ½ tablespoon chunks
1 cup oats (I like quick oats for this)
1/3 cup currants, dried cranberries, mini chocolate chips or nuts
*1/4 to 1/3 cup finely ground nuts — “wicked good”
½ cup buttermilk
Melted butter and sugar crystals
Combine the flour, baking powder and soda, salt and sugar in a food processor. (*If you want to add the ground nuts, grind them to a pretty fine crumb in the processor before you add the other dry ingredients.) Cut in the butter with a few pulses. The butter should be in pea-size bits now — do not over-process!
Shape into 7" round
Dump the mixture into a bowl and toss in the oatmeal and your choice of fruit, nuts or chocolate (or leave them plain …). Add the buttermilk and stir it in with great restraint. You want the dry ingredients to just barely stick together. Overwork it and you’ll have a paving stone (quoting Mom here) and not a scone. Move the dough onto a floured surface and knead it lightly (remember Mom’s warning …) about 7 turns. Make it into a 7 inch wide disk, then cut into 8 wedges.
Separate the scones on an ungreased cookie sheet. Brush with butter and sprinkle on sugar (way optional!). Put in a preheated 375 degree oven.
Now get in the shower, but be sure you return to the kitchen in 15 minutes to remove the scones from the oven and onto a cooling rack. These are best when straight out of the oven, but if you have one leftover you can zap it in the microwave.