Candied Orange-Oat Scones

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 8 servings butter and marmalade softened for serving
• 0.8 cup buttermilk 
• 1.5 ounces candied orange peel finely chopped
• 1.5 cups flour all-purpose
• 0.3 cup granulated sugar 
• 1 tablespoon heavy cream 
• 1.5 cups rolled oats instant (not )
• 1 pinch salt 
• 1 tablespoon sugar for sprinkling
• 6 ounces butter unsalted chilled cut into 1/2-inch pieces and

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• blender
• wooden spoon

Directions

1. 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.
2. Transfer to a plate to cool completely.
3. 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.
4. 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.
5. Brush the dough with the heavy cream and sprinkle it with the demerara sugar.
6. Cut the round into 8 wedges and transfer them to a baking sheet.
7. Bake the candied orange-oat scones for about 25 minutes, or until golden on top and bottom.
8. Transfer the scones to a wire rack to cool slightly.
9. Serve with softened butter and marmalade.
10. Make Ahead: The scones can be stored in an airtight container overnight.