Toasted Oatmeal Chocolate Chip Scones

Instructions

1. Preheat the oven to 375℉. Spread the oats on a baking sheet and toast in the oven until lightly browned (8 minutes). Let cool on a wire rack. Increase the oven temperature to 450℉. When the oats are cooled, measure out 2 tablespoons and set aside. Line a second baking sheet with parchment paper.
2. In a medium bowl, whisk together the cream and egg. Remove 1 tablespoon of the cream/egg mixture to a small bowl to reserve for glazing.
3. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Then scatter the butter evenly over the top and use a pastry cutter (or two knives) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the cooled oats and the chocolate chips. Use a rubber spatula to stir in the cream/egg mixture until large clumps form. Gently knead the mixture in the bowl with your hands until the dough forms easily into a ball.
5. Dust a working surface with the remaining 1 tablespoon of the toasted oats. Turn the dough onto the surface and dust the top with the remaining tablespoon of oats. Gently pat the dough into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place on the prepared baking sheet. Brush the scones with the reserved cream mixture and sprinkle with chunky sugar.
6. Bake until golden brown, 12 to 15 minutes. Let the scones cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and let cool completely, about 30 minutes.