Makes 8 scones

Ingredients:

1-1/2 cups rolled oats, not instant
1-1/2 cups all-purpose flour
1/4-cup sugar
1-1/2 tsp. baking powder
pinch of salt
1-1/2 sticks (6 oz.) unsalted butter, cut into half-inch pieces, chilled
1/4-cup finely chopped candied orange rind (1-1/2 oz.)
3/4-cup buttermilk
1 Tbs. heavy cream
1 Tbs. turbinado sugar
softened butter and marmalade for serving

Instructions:

1. Preheat oven to 375 degrees F and position a rack in the center.
   
2. In a medium skillet, toast the rolled oats over moderately high heat, stirring constantly, until golden and fragrant, about 5 minutes. Transfer to a plate to cool.
   
3. In a large bowl, combine flour with sugar, baking powder and salt. Add the butter, and using two knives or a pastry blender cut in the butter until the mixture is the size of small peas.
   
4. Stir in the oats and orange rind.
   
5. Make a well in the center and add the buttermilk.
   
6. Mix the dough with your hands and then turn onto a floured surface and pat into an 8-inch round, about a 1/2-inch thick. Pinch together any cracks around the edges.
   
7. Brush the top with cream and sprinkle with the turbinado sugar.
   
8. Cut the round into eight wedges and transfer them to a large baking sheet.
   
9. Bake until golden on top and bottom, about 25 minutes.
   
10. Transfer to a wire rack to cool slightly. Serve with butter and marmalade or jam.