- 1 1/2 cups rolled oats (not instant)
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1 1/2 sticks (6 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
- 1/4 cup finely chopped candied orange peel (1 1/2 ounces)
- 3/4 cup buttermilk
- 1 tablespoon heavy cream
- 1 tablespoon demerara or turbinado sugar, for sprinkling
- Softened butter and marmalade, for serving
- Preheat the oven to 375° and position a rack in the center. In a medium skillet, toast the oats over moderately high heat, stirring constantly, until golden and fragrant, about 5 minutes. Transfer to a plate to cool completely.
- In a large bowl, combine the flour with the granulated sugar, baking powder and salt. Using 2 knives or a pastry blender, cut in the butter until the pieces are the size of small peas. Stir in the rolled oats and candied orange peel. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon just until the dough is evenly moistened. Transfer the dough to a floured surface and pat it into an 8-inch round about 1/2 inch thick. Pinch together any cracks around the edges.
- Brush the dough with the heavy cream and sprinkle it with the demerara sugar. Cut the round into 8 wedges and transfer them to a baking sheet. Bake the candied orange-oat scones for about 25 minutes, or until golden on top and bottom. Transfer the scones to a wire rack to cool slightly. Serve with softened butter and marmalade.
The scones can be stored in an airtight container overnight.