Ingredients
1 2/3 cups white whole-wheat flour
1/4 cup packed light brown sugar
3/4 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well-shaken buttermilk plus additional for brushing
2 tablespoons raw sugar
Preparation
Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an silpat-lined baking sheet.
Brush with buttermilk and sprinkle with remaining oats and raw sugar. Bake until golden brown, about 16 minutes. Allow to cool slightly on the baking sheet, on a baking rack.
Serve warm or allow the scones to cool completely and store in an airtight container at room temperature.
