2/3 cup rolled oats
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/12 tablespoons sugar
Zest of 2 oranges (or 1 if it's really big)
8 tablespoons cold unsalted butter, diced
2/3 cup cold heavy cream
1 egg
2 tablespoons heavy cream (for brushing)
1 tablespoons turbinado sugar
Preheat oven to 350 degrees. Line a sheet pan or cookie sheet with parchment paper or a Silpat. Set aside.
In the bowl of a food processor, process the oats to a coarse flour. Add the flour, baking powder, salt, sugar and orange zest. Pulse several times to combine. Add the cold diced butter and pulse until the butter is the size of medium peas.
Measure the cream in a 1 cup measure and add the egg. Stir with a fork (or whisk) until combined. Add to the food processor. Pulse 5-6 times until almost combined.
Turn out onto a lightly floured work surface. Working with your hands, corral the ingredients together in a 7" circle. Cut into 6 wedges (or flour a decorative cutter and cut out shapes).
Place the scones on the prepared sheet pan and brush with the cream and sprinkle with the turbinado sugar.
Bake for 25-30 minutes. Scones are done when golden brown and set. Cool on a rack for a few minutes before serving. Makes 6 scones.
Recipe from Lethally Delicious