1 1/2 cups old fashioned rolled oats or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 (7 and a half ounces) unbleached all-purpose flour
1/2 cup sugar plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter cut ionto 1/2 inch cubes
Heat oven to 375 degrees.
Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 mins, cool.
Increase oven temp to 450 --when oats are coolled measure out 2 tablespoons and set aside.
Whisk milk, cream and egg in large cup until incorporated, remove 1 Tablespoon for glazing-
Pulse flour, 1/3 cup sugar, baking powder and salt in pulses.
Scatter cold butter evenly over dry ingredients, and pulse til mixture looks like coarse cornmeal
Stir in cooled oats.
Fold in liquid ingredients.
Dust work surface with half reserved oats, turn out dough, and dust top with remaining oats. Gently pat into a 7 inch circle (do not overwork the dough or it will become tough instead of flaky!) Cut dough into 8 wedges and set on parchment lined baking sheet- brush surface with reserved egg, and sprinkle with reserved sugar.
Bake 12-14 mins til golden brown. Cool on baking sheet about 5 mins, and then cool to room temperature about 30 mins. Serve....with jam, Devon cream...and fresh strawberries for a real Scottish-English-Irish treat.
Not a NESTLÉ®-tested recipe.