- 1¼ cups all-purpose flour
- 1 cup quick cooking oatmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon dry mustard
- ¾ cup grated sharp cheddar cheese
- Freshly ground pepper
- ¾ cup cold butter cut in cubes
- 1/3 cup buttermilk
- 1 tablespoon buttermilk
Preheat oven to 400 F.
Combine flour, oatmeal, baking powder, soda, sugar and salt, cayenne, dry mustard, cheese and pepper in a large bowl. Cut in butter with a pastry cutter or with your fingers and add buttermilk until mixture resembles a slightly sticky dough.
Scrape dough onto a well-floured surface. Sprinkle with flour and knead a few times to make the dough uniform. Pat or roll into a rectangle, about 10 x 6 inches and 1-inch thick.
Cut into rounds using a floured 2 ½-inch cutter. Gather leftover dough and reform into 1-inch thick rectangle to cut more rounds.
Place scones on a parchment-lined cookie sheet. Brush with buttermilk. Bake for 13 to 15 minutes or until golden brown.