Gluten-free Oatmeal Scones

These are the best gluten-free scones available anywhere.  Many of the ones I have purchased at bakeries and food co-ops are dense and leaden.  These are tender, light and deliciously oat-y.  Try them with butter and a bit of your favorite fruit preserves.  And, of course, a hot cup of tea.

Gluten-free Oatmeal Scones
Adapted from The New Best Recipe from the editors of Cook's Illustrated
Makes 8

1 1/2 cups gluten-free old-fashioned rolled oats (Trader Joes)
1/4 cup milk
1/4 cup heavy cream
1 large egg
1 1/2 cups Cup4Cup Gluten-free flour (buy on
1/3 cup sugar + 1 tablespoon for sprinkling
2 tsp baking powder
1/2 tsp salt
10 Tblsp cold unsalted butter, cut into 1/4" cubes

Set oven rack to the center position and preheat oven to 375 degrees.  Spread the oats evenly on a baking sheet and toast in the oven for 7-9 minutes or until fragrant and lightly browned.  Cool on a wire rack.

Raise oven temperature to 450 degrees.  Line a second baking sheet with parchment paper.

Whisk the milk, cream and egg in a large measuring cup.  Place the flour, sugar, baking powder and salt in a food processor fitted with a metal blade and process until combined, about 4 one second pulses. Scatter the cold butter cubes over the dry ingredients and process until the mixture resembles coarse cornmeal, about 12-14 one second pulses.  Transfer the mixture to a medium bowl and stir in the oats.  Using a rubber spatula, fold in the liquid ingredients until large clumps form. Knead with your hands until the mixture forms a ball.

Turn out the ball of dough onto the parchment lined baking sheet.  Pat into an 7" circle, about 1" thick.  Cut into 8 wedges and space them 2" apart.  Optional: brush the tops with a bit of milk and sprinkle with 1 Tblsp sugar.

Bake for 14 minutes until golden brown.  Cool on the baking sheet set on a wire rack for 5 min, then remove the baking sheet and set the parchment directly on the rack for 30 more minutes.  Serve at room temperature.