The trouble is, just when the catalogs start to pour in, time suddenly and inexplicably begins to whiz by. And the catalogs start to accumulate. These tender oat scones will give you the perfect excuse to take a quiet moment to catch up.
set oven to 425
1 cup cake flour
1 cup oat flour
3/4 teaspoon salt
1 tablespoon baking powder
4 tablespoons sugar
5 Tbsp unsalted cold butter, cut in pieces
1 large egg, lightly beaten
1/2 cup heavy cream
sugar and rolled oats for sprinkling
Put the dry ingredients in the bowl of a processor and pulse to combine. Then drop in the butter pieces and pulse just a few times till crumbly.
With the processor going, pour in the egg and cream through the feed tube and process just until it comes together...probably about 15 seconds.
Turn the dough out onto a floured surface and form into a plump 6 inch disc. Cut the disk in half, and the each half into 3, for a total of 6 scones.
Gently place the scones on a parchment or silpat lined baking sheet. Sprinkle a little sugar and oats over the scones. Bake for about 15 minutes until lightly browned and firm. Cool a few minutes on the baking sheet and then transfer to a rack.
These scones are quick to make and their simplicity lets the moist 'oatty' flavor and light texture shine through. Take a deep breath, slather on a little clotted cream and thick jam, and start plowing through that stack of catalogs.