Scone Recipe

Preheat the oven to 400°F (200°C). Spread the rolled oats on a small baking sheet and toast in the oven for 5–7 minutes until fragrant and lightly golden, stirring once halfway. Transfer to a bowl to cool. On the same sheet, spread pecans and toast 5–7 minutes until fragrant and slightly darkened; cool and roughly chop.

In a large bowl whisk together the all-purpose flour, toasted oats, light brown sugar, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes with a pastry cutter). Work quickly so the butter stays cold.

In a separate small bowl or measuring cup, whisk together the cold buttermilk, heavy cream (0.25 cup), the large egg, and vanilla extract until smooth.

Make a well in the center of the dry mixture and pour in about two-thirds of the wet mixture. Gently fold with a rubber spatula until the dough begins to come together. If dough looks too dry, add remaining wet mixture a tablespoon at a time until it just holds together—do not overmix. Fold in the toasted chopped pecans and optional dried fruit until evenly distributed.

Turn the dough out onto a lightly floured surface and gently pat it into a round about 7–8 inches (18–20 cm) in diameter and about 1 to 1 1/2 inches thick. Using a sharp knife or bench scraper dusted with flour, cut the round into 8 equal wedges. Alternatively, shape into a rectangle and cut into 8–10 wedges.

Transfer the wedges to a parchment-lined baking sheet, spacing them 1 inch apart. Brush the tops lightly with 1 tablespoon heavy cream and sprinkle with coarse sugar if using. Bake in the preheated 400°F (200°C) oven for 16–20 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool the scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool for an additional 10–15 minutes. Serve warm or at room temperature. Scones are excellent with butter, clotted cream, or jam.