Invented scone today

This is a delicious, crumbly scone. Unfortunately, my batch wasn't pretty enough to photograph. Your job is to make some pretty ones and send me the pictures.

Cinnamon marble oat scones

1 1/2 cups all-purpose flour
1 1/2 cups rolled oats, ground fine
4 teaspoons baking powder
1/2 teaspoon salt

1 egg, beaten
1/3 cup honey
6 T butter, melted
1/3 cup sour cream, thinned with a little milk

1/2 cup brown sugar (or 1/3 cup cane sugar mixed w 2 teaspoons molasses)
1 T ground cinnamon
4-5 T softened butter
1/3 cup plumped raisins and 1/3 cup crushed walnuts (optional)

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, mix the flour, oats, baking powder, and salt. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter, honey, and milk. Pour into the well, and mix to create a soft dough. Roll the dough into a 1/2" thick slab. Dough will be malleable but slightly crumbly.

In a small bowl, mix together brown sugar, plumped raisins, walnuts, cinnamon, softened margarine.

Spread the butter mixture over the scone dough. Carefully fold the dough over 5- 6 times until you have a "rolled" loaf about 6x10". Using a sharp knife, slice it in half, so you have two 3" loaves, then cut each loaf into about 6 pieces. Gently pat the pieces to shape them slightly (so that the layers don't fall apart when baking).

Using a baking sheet with edges (important, because the butter mixture will leak), line with parchment, place the slices wide side down with 2" between, and bake for 15 minutes, until risen and lightly browned. Allow to cool slightly.

Seed sorting and scones

I'm sitting here with my 2011 seeds. Over the winter I sort them by type, but come spring I like to arrange them by planting date-indoors and outdoors- so that when it comes time to plant I just grab the section labeled by date.

Sorting time is 3 scones.

Blueberry scones with oat flour

1 ½ cups all-purpose flour
1 cup whole wheat flour
½ cup oats, ground
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
1 pint blueberries
½ cup honey
1 large egg
1 large egg yolk
1/2 cup sour cream

Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position.
To make oat flour, grind whole oats in a small food processor for about 1-2 minutes, or until it becomes a fine powder. Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Stir the rhubarb into the flour mixture. Lightly beat the honey, egg, yolk, and sourcream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture. Stir until just combined.
Drop in generous spoonfuls onto a parchment-lined baking sheet, and bake for 15-20 minutes.