Mom's Scottish Oatmeal Scones (with pics!)

My mom has been making these scones for as long as I can remember and I love them! They are not your typical English cream scone. I like them toasted with honey...the perfect breakfast when you need something quick.

Be gentle with the dough and don't overmix - it is similar to making pie crust.

Mom's Oatmeal Scones
1 and 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt (or 1/4 tsp table salt)
1/4 cup sugar
1/2 tsp cinnamon
4 tbsp butter (1/2 stick), chilled and cut into small pieces
1/4 cup shortening (i.e., Crisco), chilled and cut into small pieces
1 cup of oats (she uses quick, I use rolled...just don't use instant)
1/3 cup buttermilk (if you don't have buttermilk, add1 tsp of white vinegar to 1/3 cup of milk and let it "sour" for a few minutes)

Preheat the oven to 375. Mix or sift together the flour, baking powder, baking soda, salt, sugar and cinnamon. Work the butter and shortening into the dry ingredients with a pastry blender or your fingers until the dough the texture of oatmeal.

Stir in the oats. Add the buttermilk, mixing just enough to moisten the dry mixture (you might need a bit more buttermilk depending on the amount of moisture in your flour, the weather, etc. just be careful not to make the mixture soggy!). Turn dough out onto a floured surface and pat into a circle 7-8" in diameter.

Cut into 8 equal-sized wedges and transfer to an ungreased baking sheet. Bake 10-15 minutes or until edges are just starting to brown.

Variations:
*Brush the tops of the scones with melted butter before baking
*Sprinkle the scones with sanding sugar before baking
*Add chopped fruit or raisons