With a crisp shiny glaze of raw sugar on top and a tender, buttery crumb inside, these easy-to-make scones will tempt even the most reluctant breakfast eaters. When the oats are broken up in a food processor, the texture of these scones is a little smoother, but they can be made successfully with a whisk and mixing bowl.

2 cups quick-cooking oats

1 cup all-purpose unbleached flour

3 tablespoons "Sugar in the Raw" or turbinado sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt or 1/2 teaspoon table salt

1/2 cup (1 stick) butter

1 egg

3/4 cup sour cream or plain yogurt

1/2 cup sliced almond, lightly toasted

1/2 cup chopped dates

For the glaze:

1 egg

3 tablespoons "Sugar in the Raw" or turbinado sugar

1.) Preheat oven to 400 and put a rack in the upper third of the oven. Line a baking sheet with parchment.

2.) Mix the oats, flour, sugar, baking powder, baking soda and salt in a food processor. Pulse the motor on and off until these dry ingredients are very well combined and the oats are pulverized. If you no food processor is available, simply whisk the dry ingredients together in a large mixing bowl. Cut in the butter until the mixture is uniformly crumbly.

3.) In a mixing bowl, whisk the egg with the sour cream. (If a mixing bowl was used to combine the dry ingredients, use a separate one for this step.) Add the oat and flour mixture all at once to the egg mixture along with the almonds and dates and stir just until mixture comes together in a sticky mass. Transfer mixture to a floured work surface and knead briefly to form dough. 

4.) Divide dough in half and pat each half into a 5-inch circle. Cut each circle into six wedges and arrange the wedges on the parchment-lined baking sheet. Whisk the egg for the glaze and brush it over the scones. Sprinkle the "Sugar in the Raw" or turbinado sugar over the egg and bake the scones until golden brown, about 12 minutes.