Oatmeal Plum Scones

2 cups flour
1 1/2 cups rolled oats
1 Tbsp. baking powder
1 tsp. sugar

5 1/2 Tbsp. butter
1/2 heavy cream
1 large egg
3 fresh purple plums
1/4 cup almonds

3 Tbsp. turbinado sugar

Spread the rolled oats out onto a cookie sheet and toast in the oven. In a large bowl, combine all the dry ingredients. Cut in butter and then blend in heavy cream and egg.

Pit and dice the plums. Chop the almonds and add both to the batter.

Lightly flour the work surface and turn out the scone batter. Add in flour if it is too sticky. Form into a rectangle. Sprinkle with the turbinado sugar and roll up to form a long log. With the string, cut the dough into rounds.

Bake at 425°F for 15 minutes.

Make about 1 dozen scones