Oat scones (Allison Boomer, March 25, 2009, Boston Globe)

1 cup old-fashioned oatmeal (not quick-cooking)
1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter, cut up
2 eggs
1/2 cup buttermilk
Extra unbleached all-purpose flour (for shaping)

1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.

2. In large bowl, stir together the oatmeal, whole-wheat and all-purpose flours, baking powder, baking soda, salt, and sugar.

3. Using a pastry blender or two blunt knives, cut butter into the flour mixture until the texture is crumbly.

4. In a bowl, beat the eggs and buttermilk. With a rubber spatula, stir the egg mixture into the flour mixture with a few quick strokes.

5. Turn the dough out onto a lightly floured surface. Shape it into a flat cake. With your hands, press the cake into a 6-inch round that is about 1-inch thick. With a long chef's knife, cut the round in half, then cut each half into 3 triangles. Transfer the triangles to the baking sheet.

6. Bake the scones for 20 minutes or until they are lightly browned.