2 cups flour, or a gluten-free flour mix
1/2 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup butter, frozen
1/4 cup sour cream
1/4 cup milk
1 egg
1 tsp vanilla extract
2/3 cup rolled oats
1/3 cup sliced almonds
extra milk
Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter and cut it into the flour mix until there is no dry powder.
Whisk milk, sour cream, egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the oats and almonds, then stir to combine.
Line a baking sheet with baking parchment. Dump the dough onto the sheet and press it together into a ball, then press it into a thick, flat disk. Use a dough cutter to cut it into 8 wedges. Pull them apart from each other. Brush the tops with the extra milk. Put the pan into the fridge or freezer while the oven is heating.
Preheat oven to 400 F. Bake for 18-25 minutes.
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