Oat Scones

Dough
1 c. all-purpose flour
3/4 c. old-fashioned rolled oats
1/3 c. oat bran
1/4 c. packed brown sugar
1 Tbsp baking powder
1/2 teas salt
6 Tbsp cold, unsalted butter
2/3 c. half-and-half or whole milk

Topping
2 teas half-and-half or whole milk
2 Tbsp rolled oats
1 Tbsp turbinado sugar + 1/2 teas ground cinnamon

Stir together the flour, rolled oats, oat bran, brown sugar, baking powder and salt. Cut in the butter. Mix in half-and-half until dry ingredients are just moistened.

Turn dough out onto a lightly floured work surface and press together until it forms a ball. Pat out into a 1/2 thick round. Cut into 6 wedges. Place 1 inch apart on parchment covered half-sheet pan. Brush with milk, sprinkle with rolled oats and cinnamon sugar.

Bake at 425 for 13-17 minutes.

(From Williams-Sonoma Essentials of Baking)