These buttermilk oat scones are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agents.
Cut the cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Keep the butter cold for a flaky texture in the scones.
In a separate bowl, mix the buttermilk and vanilla extract.
Using room temperature buttermilk helps the dough come together more easily.
Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Do not overmix.
Overmixing can result in tough scones, so mix just until the dough comes together.
Turn the dough onto a lightly floured surface and gently knead it a few times. Shape it into a circle about 1 inch thick.
Use a light touch when kneading to maintain a tender texture.
Cut the circle into 8 wedges and place them on the prepared baking sheet.
Spacing the scones apart allows for even baking.
Sprinkle the tops of the scones with sugar for a sweet crunch.
For a golden finish, you can also brush the tops with a little buttermilk before sprinkling the sugar.
Bake in the preheated oven for 15-18 minutes, or until golden brown. Let cool slightly before serving.
Check the scones a few minutes before the end of the baking time to avoid overbaking.
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