OAT CARAWAY SCONES

1 1/3 cups quick cooking oats, uncooked
1/2 tsp. salt
1 1/4 cups sifted all-purpose flour
1 tsp. caraway seeds
6 Tbsp. butter
2 tsp. brown sugar
1 egg
1 Tbsp. baking powder
2/3 cup buttermilk
1/2 tsp. baking soda

Heat oven to 425 degrees F. Lightly grease cookie sheet.

In food processor or blender, process oats until they are finely ground.

In bowl, combine oats, flour, brown sugar, baking powder, baking soda, salt and slightly crushed caraway seeds in bowl. Add butter (in chunks); work it into dry ingredients until mixture resembles coarse meal.

In second bowl, mix egg and buttermilk together; add liquid to dry ingredients. Mix until soft dough forms.

Roll dough on floured surface to 1/2-inch thickness. Cut out circles with cookie cutter. Arrange scones on prepared cookie sheet.

Bake 12-15 minutes or until scones are browned and well risen.

Makes 12 scones
Source: Ronnie Fein, The Stamford Advocate

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