INGREDIENTS
2 1⁄2 cups flour or 2 1/2 cups gluten free blend with xanthan gum
2⁄3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1⁄2 cup shortening
1⁄2 cup butter, softened
2 cups quick oats (certified gluten free if needed)
2⁄3 cup milk
2 -3 tablespoons heavy cream
coarse sugar (for sprinkling)
DIRECTIONS
Mix flour, sugar, baking powder and salt. Cut in shortening and softened butter with a fork or pastry blender until it resembles coarse crumbs.
Mix in oats. Add milk and stir just until dry ingredients are moistened.
Divide dough in half and on a lightly floured surface knead just 6o to 7 times. Pat in circle about 3/4 inch thick. Cut each round into 8 pie wedges. Place the rounds onto a parchment lined baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar. Bake in preheated 375° for 15 minutes or until lightly brown.
Please note that if using a gluten free flour blend the scones may require a longer bake time.