Oatmeal Scones/Breakfast Oatmeal Scones

3/4 cup cold buttermilk
2 Tbls honey
1 egg
2 cups flour (white wheat, whole wheat, or whole wheat pastry)
1 cup cooked oatmeal*
1 tsp baking powder
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
sugar
cinnamon or nutmeg

*the point of this is to use leftover oatmeal, so it's okay if there's stuff in the oatmeal (nuts, fruit, spices, sweetener). Reduce the amount of sweetener in the recipe if the oatmeal had enough in it already. You can add nuts, fruit, or spices to the recipe if you are using plain oatmeal. Or leave it plain. Whatever you like.

Preheat oven to 375°.

Stir together flour, baking powder, and salt in a large bowl. Cut in butter and honey until the mixture resembles coarse meal. Stir in the oatmeal. Add milk and egg, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together.

Grease a baking sheet or line it with parchment.

Form the dough into little balls, place on the baking sheet, and gently press into circles.  Sprinkle cinnamon or nutmeg, and sugar on top. Bake until golden, about 15 minutes.

In Marlfox, these are served for breakfast by making a diagonal cut into the scone, filling it with a gob of honey, and topping with a thin slice of crystallized plum.