Yield: 8 scones
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1 stick unsalted butter, cold and cut into small pieces
3/4 cup old-fashioned rolled oats
2/3 cup buttermilk
1 large egg
1 tablespoon milk
Preheat oven to 375 degrees. Place flour, sugar, salt, baking soda and baking powder in a large mixing bowl and mix to combine. Add butter and, using a pastry blender, cut in the butter until the mixture resembles coarse crumbles. Add the rolled oats. Mix until combined. Stir in buttermilk and mix just until the dough comes together. Transfer to a lightly floured surface and knead the dough a few times, then pat the dough into a circle about 7 inches round by 1 1/2 inches thick. Cut the circle into 8 sections like a pie.
Place scones on a greased baking sheet. Mix egg and milk to make an egg wash and brush the tops of the scones with this mixture. Bake for about 15 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
— Reprinted from Rooted In Foods, Recipe from "Scotch-Irish Foodways in America: Recipes from History" by M.M. Drymon