I keep making these scones. They seem to be what everyone in my house needs for breakfast right now. They are not too sweet.

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 sticks butter, cut into tablespoons
• 1/3 cup brown sugar
• 1 1/2 cups old-fashioned oats
• 3/4 cup buttermilk

• 1 egg for egg wash
• sugar for sprinkling on top

Preheat oven to 350 degrees. Line a baking sheet with parchment or silicon mat.

Combine flour, baking powder, soda and salt in a bowl or food processor. Add butter and work by hand or pulse in the food processor until the butter pieces are the size of peas or a little smaller. If using food processor, transfer mixture to a medium bowl at this point. Add brown sugar and oats and stir to combine. Pour in buttermilk and fold until the dough is moistened well but do not over-mix. Dump dough onto prepared baking sheet.

Gently pat the dough together, fold in half, pat together again and fold in half again. Pat the dough into a 10 inch circle, about 3/4″ tall, in the center of the baking sheet. Brush the top with egg wash, sprinkle liberally with sugar, and a few oats. Cut the circle into 8 wedges. Pull the wedges apart to separate them by about an inch or so.

Bake for 25 minutes, until golden brown.