Adding oats to the scones gives them a hearty, nutty flavor and also increases the fiber. We chose nectarines over peaches for this recipe because although the two fruits are similar in flavor, nectarines release less juice when baked. We tried substituting peaches, but the scones were too wet and gummy.
Oxmoor House JANUARY 2008
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in oats. Add buttermilk to flour mixture, stirring just until moist. Gently fold in nectarines.
Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough (do not separate wedges). Lightly coat tops of scones with cooking spray; sprinkle with turbinado sugar. Bake at 425° for 20 minutes or until lightly browned.
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