Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or a silicone mat. Set aside and preheat oven to 375 degrees.

Whisk buttermilk, egg, and baking soda together in a small bowl.

In a large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.

Cut in butter with a pastry blender until butter is about the size of peas. Make a well in the center, pour in buttermilk mixture and mix together. Dough will be fairly wet.

With floured hands, divide dough into 2 and place on the prepared pan. Lightly pat each into a 9-inch circle (lightly flour your hands or the top of the mound if needed). Use a knife to cut each circle into 6 wedges. Sprinkle with the remaining 1/4 cup oats.

Bake for 35 to 45 minutes.

Variation: you can also add golden raisins or regular rasins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.