• 2 cups flour
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/3 cup quick cooking oats, uncooked and divided
• 1/4 cup cold butter or margarine, cut up
• 1 large egg, lightly beaten
• 1 cup buttermilk
• 2 tbsp brown sugar

Combine flour, soda, salt, and 3 tbsp oats in a bowl; cut in butter with a pastry blender until mixture is crumbly.

Combine egg, buttermilk, and brown sugar; add to flour mixture, stirring with a fork just until dry ingredients are moistened.

Spread dough in a greased 9" cast iron skillet.  Sprinkle with remaining oats.
Bake at 425 for 25 minutes.

Cut into wedges; serve warm with preserves.

Yield 8 servings.