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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt.

Add the cold, cut butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, whisk together the heavy cream and honey.

Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until just combined and a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently knead a few times until it just comes together. Pat the dough into a 3/4-inch thick circle or rectangle.

Using a sharp knife or a round cookie cutter, cut the dough into 4-6 wedges or rounds. Place the scones on the prepared baking sheet.

In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the scones with the egg wash.

Bake for 15-18 minutes, or until the scones are golden brown and cooked through.

Remove from the oven and let cool slightly on a wire rack before serving.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt.

Add the cold, cut butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, whisk together the heavy cream and honey.

Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until just combined and a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently knead a few times until it just comes together. Pat the dough into a 3/4-inch thick circle or rectangle.

Using a sharp knife or a round cookie cutter, cut the dough into 4-6 wedges or rounds. Place the scones on the prepared baking sheet.

In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the scones with the egg wash.

Bake for 15-18 minutes, or until the scones are golden brown and cooked through.

Remove from the oven and let cool slightly on a wire rack before serving.
