1 3/4 cups old-fashioned oats
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur White Whole Wheat Flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, cut up
2/3 cup well-shaken buttermilk
1 egg, lightly beaten
3/4 cup Dickinson’s Lemon Curd or Blackberry Preserves
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1. Heat oven to 425°F. Spread oats on baking sheet; bake 5 minutes or until just beginning to brown, stirring halfway through. Cool.
2. Combine cooled oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt in large bowl. Add butter; beat at low speed until butter is size of peas. Add buttermilk and egg; beat until just combined.
3. On lightly floured surface, knead dough gently until it forms a ball. Shape into 8-inch round 1 inch thick; cut into 8 wedges. Place on parchment paper-lined baking sheet. With spoon, create indentation 1 1/2 inches wide and 1/2 inch deep on top of each scone toward wide end; spoon 1 1/2 tablespoons of the lemon curd or preserves into each indentation.
4. Bake 16 minutes or until golden brown. Cool on wire rack.
5. Whisk powdered sugar and lemon juice in medium bowl; drizzle over cooled scones.
8 scones