Scottish Buttermilk Steel Cut Oat Scones - cooking recipe

Ingredients

1 cup steel cut oats
1 cup buttermilk, at room temperature
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt (to taste)
1/3 cup dried currant
butter (for greasing baking sheet)
4 tablespoons butter, softened and cut into small pieces
1 tablespoon milk
cinnamon-sugar mixture, for topping

Preparation

Preheat oven to 350F degrees.
Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn.
Remove when slightly golden.
Combine oats with buttermilk in a small bowl and let stand for 20 minutes.
In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants.
Reset the oven to 400F degrees.
Butter a baking sheet.
Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled.
Stir in the buttermilk/oat mixture until combined.
Flour your hands and scoop up the dough, forming it into a ball. Do not overmix.
Press the ball of dough directly into the pan, then press into a 3/4\" thick circle.
With a sharp knife, score the surface, almost to the bottom, making eight wedges.
Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
Bake for 12 to 15 minutes.
Cut into wedges.