1 1/4 cup all-purpose flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 cup dark brown sugar, packed
4 T cold unsalted butter, cut in small pieces
4 T vegetable shortening such as Crisco
1 cup old-fashioned oatmeal
2/3 cup dried fruit, such as cherries, prunes or apricots, cut into small pieces
1/3 cup (plus 1 tablespoon) buttermilk
Decorative sugar, optional
- Preheat the oven to 375 degrees.
- Whisk together the flour, baking powder, baking soda, salt and brown sugar.
- Work in the butter and shortening (with your fingers or a pastry cutter) until it’s well distributed and few lumps remain.
- Stir in the oatmeal and fruit, then add the buttermilk, stirring until just moistened.
- Turn mixture out onto a lightly floured surface and knead several times, until the dough holds together.
- Shape into a 9-inch circle, and cut into eight wedges.
- Transfer the wedges to a baking sheet covered with parchment paper, leaving at least an inch between them.
- Brush with buttermilk and sprinkle with decorative sugar, if desired.
- Bake for 13 to 15 minutes or until light golden brown.
- Cool briefly on a wire rack and serve warm.
Source: Kim Ode’s Baking With the St. Paul Bread Club: Recipes, Tips and Stories, adapted from The Book of Bread by Judith and Evan Jones