Scottish Oat Scones

Scones are eaten at tea time but I like them at breakfast. Stir together 1 cup of plain flour, 3/4 cup of rolled oats, 1/2 cup of oat bran, 1/4 cup of brown sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.

Add 3 ounces of cold butter to the mixture and cut in with a pastry blender or table knives until the mixture forms small pieces the size of marbles.

Add 2/3 cup of cold cream or half and half to the flour mix and mix with a fork only until all the ingredients have been moistened and become crumbly.

Sprinkle flour on your counter top or the surface on which you'll roll out your dough. Take the dough in your hands a form a firm ball with it. On your countertop roll or pat it until it shapes it into a round about 1/2 inch thick.

(My secret: I flour a pie pan or round baking pan and I place the dough into it and LIGHTLY pat it down evenly all the way to the sides. Then I flip it over back onto my counter - instant perfectly round piece of dough).

Cut the round dough into 6 triangles, as you would a pie. Place the triangles on a greased baking sheet.

Brush the tops of each triangle with milk, then sprinkle cinnamon and sugar onto each (I like brown sugar). Bake about 12-15 minutes or until golden brown. Serve warm with tea.