We are going on over a week of rainy days, which I am not at all complaining about. Colorado will have so many blue skied, sunny days in just a matter of time. I’m really savoring this UK-style Spring weather, and the cool rain puts me in the mood for a cozy kitchen with scones baking in the oven. With warm scones and a pot of  my favorite Yorkshire Gold tea steeping, I know that my long to-do list can just wait.

This is a favorite recipe that isn’t your typical scone. For one, it’s loaded with oatmeal, along with whole wheat flour, and buttermilk. It’s a very rustic scone with a wet dough, and therefore very moist once baked. Friends and family have been delighted with these and the beauty of their simplicity is that you need nothing, other than a cup of tea, to go with them.

Old Fashioned Oatmeal Scones

recipe slightly adjusted from Breads for Breakfast by Beth Hensperger

Ingredients:

• 1 cup unbleached all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/3 cup firmly packed light brown sugar
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 12 Tbsp. cold unsalted butter, cut into small pieces
• 1 and 1/4 cups quick-cooking rolled oats
• 3/4 cup currants
• 1 cup cold buttermilk

Preparation:

1. Preheat the oven to 375ºF. Line a baking sheet with parchment.
2. In the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the regular flour and whole wheat flour, sugar, baking powder, baking soda and salt. With the mixer on low-ish speed, cut in the butter until it has the texture of soft crumbs. Add the oatmeal and currants, and mix to combine.
3. Stir in the buttermilk on low speed until the dough forms a soft, shaggy ball. If at all needed, add more buttermilk one tablespoon at a time.
4. Turn the dough out onto a well floured work surface and knead gently about 10 times, or just until the dough holds together. Roll or pat out the dough into a large 12 inch circle, about 1.5 inches thick, and cut the round into about 8-12 slices (like a slice of pie). OR, if you’d rather, shape the dough into a 9 x 12 inch rectangle and cut out 12 squares (3 cuts across and 4 down).
5. Using a spatula, place the pieces 1/2 inch apart on the parchment-lined baking sheet. Bake on the center rack of the oven for 15 to 20 minutes, or until just golden brown. Remove the pan from the oven and cool to desired temperature on the baking sheet. Serve hot, warm, or at room temp.