This recipe is my apartment-mate’s. She says she got it from when she was in… middle school?

Note that I wrote “scones” in quotation marks. That’s because (in my world) these baked goods do not count as scones; they are biscuits of a sort. While I can’t deny their deliciousness, I do deny their qualification as scones. However, I know little to nothing about scones, and so I quote LeVar Burton of Reading Rainbow and warn: “But you don’t have to take my word for it”.

2 Cups (C.) all-purpose flour

1/2 C. oatmeal

1/2 C. sugar

3/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1/2 C + 2 tbsp. cold(!) butter

3/4 C. Buttermilk

1. Preheat oven to 375 degrees F.

2. Combine dry ingredients in a large bowl. (I folded in chocolate chips at this step at this step too.)

3. Using a pastry blender  (or 2 handy-dandy knives) cut in butter until mix is crumbly.

4. Add buttermilk and stir lightly until dough just comes together. It will be sticky and lumpy, but no worries. *Note: If you are lacking buttermilk in your fridge, it’s 1 tbsp. of lemon/vinegar to 1 cup of milk. Let the mix sit for 5-10 minutes before using. *

5. On lightly floured surface, pat the dough into 2 circles about 1″ thick. Cut into wedges and transfer onto a baking sheet.  (I tend to ignore the last part and just leave mine as circles. Then cut them up when they’re done.)

6. Bake for 16-18 minutes until lightly browned.

My oatless attempt.

– Ann
Intern