Ingredients

• 1.75 cups all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• 0.5 teaspoons kosher salt
• 0.5 teaspoons baking soda
• 5 tablespoons granulated sugar , divided
• 0.5 cups unsalted butter , cut into ½-inch pieces
• 0.5 cups raisins or dried currants
• 0.5 teaspoons orange zest
• 0.75 cups whole buttermilk , divided

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together flour, oats, baking powder, salt, baking soda, and 1/4 cup sugar in a large bowl until combined.
3. 3 Cut butter into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
4. 4 Add raisins, orange zest, and 3/4 cup plus 1 tablespoon buttermilk; stir until just combined.
5. 5 Transfer dough to a lightly floured work surface; pat dough into a 7-inch circle, about 3/4-inch thick. Line a baking sheet with parchment.
6. 6 Using a floured bench scraper or knife, cut dough circle into 8 wedges; place wedges on the prepared baking sheet, spacing about 1 inch apart. Alternatively, scoop 8 (1/3-cup) mounds of dough onto a parchment-lined baking sheet, about 2 inches apart. Brush each scone evenly with remaining 2 tablespoons buttermilk, and sprinkle with remaining 1 tablespoon sugar. Place baking sheet in freezer, and freeze until chilled, about 30 minutes.
7. 7 Preheat the oven to 425 degrees F (220 degrees C).
8. 8 Bake scones in the preheated oven until bottoms and tops are golden, about 20 minutes. Remove from the oven, and let cool completely on the baking sheet, about 30 minutes. Serve warm or at room temperature with butter and jam, if desired.

Nutrition per serving