Lemon Oat Scones

I've had this urge to make lemon scones ever since I discovered the best lemon currant scones at our most favorite local café. I couldn't find a recipe that I was really jazzed about, so I tweaked this one a bit and am pretty pleased at the results. No pictures, but here's the recipe should anyone have a similar craving.

Lemon Oat Scones

1 1/2 cups all-purpose flour

3/4 cup oats

4 tbs sugar

1 tbs baking powder

1/2 tsp salt

6 tbs butter

2 tbs lemon juice

2 eggs, beaten

1/3 cup buttermilk

1 tsp lemon zest

3/4 cup dried cranberries or currants

Glaze: a bit of buttermilk and lemon juice

Directions

Preheat oven to 400 degrees F.

Mix together the flour, sugar, baking powder, and salt in a large bowl or food processor. Cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and buttermilk in a small bowl; add 1 tsp lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the cranberries or currants.

On a floured surface, kneed briefly and shape into a ball, then flatten slightly. Cut round into six or eight wedges; place on prepared baking sheet or baking stone. Mix some buttermilk with lemon juice and brush each wedge, then top with a sprinkle of sugar.

Bake in the preheated oven until tops are golden brown, about 12-16 minutes.

Notes: I used a food processor to mix up the flour/oats + butter mixture. I used old fashioned oats, but if mixing by hand you may want to try quick oats since they won't get chopped up like mine in the food processor.