-
1
Adjust the oven rack to center position and heat oven to 375 degrees.
-
2
Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
-
3
Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
-
4
Remove from the oven and cool completely.
-
5
Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
-
6
Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
-
7
Blend briefly to combine.
-
8
Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
-
9
Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
-
10
Transfer to a large bowl.
-
11
Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
-
12
Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
-
13
Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
-
14
Pat down into a 6- to 7-inch disk and cut into 8 wedges.
-
15
Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
-
16
Cool on a rack for at least 10 minutes before serving.
