2 cups Buttermilk
1 1/4 tsp baking soda
2 cups flour
1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1 T caraway seeds
6 T unsalted butter
Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.
Whisk buttermilk, egg, and baking soda together in small bowl.
In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
Cut in butter with pastry blender until butter is about the size of peas.
Make a well in center, pour in buttermilk mixture and mix together.
Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.
Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).
Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.
Bake 35 to 45 minutes.
VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.