INGREDIENTS

Scones:

• 1¼ cups all-purpose flour
• 1 cup quick cooking oatmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon dry mustard
• ¾ cup grated sharp cheddar cheese
• Freshly ground pepper
• ¾ cup cold butter cut in cubes
• 1/3 cup buttermilk

Glaze:

• 1 tablespoon buttermilk

METHOD

Preheat oven to 400 F.

Combine flour, oatmeal, baking powder, soda, sugar and salt, cayenne, dry mustard, cheese and pepper in a large bowl. Cut in butter with a pastry cutter or with your fingers and add buttermilk until mixture resembles a slightly sticky dough.

Scrape dough onto a well-floured surface. Sprinkle with flour and knead a few times to make the dough uniform. Pat or roll into a rectangle, about 10 x 6 inches and 1-inch thick.

Cut into rounds using a floured 2 ½-inch cutter. Gather leftover dough and reform into 1-inch thick rectangle to cut more rounds.

Place scones on a parchment-lined cookie sheet. Brush with buttermilk. Bake for 13 to 15 minutes or until golden brown.