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Oatmeal Scones

Yield: 6 Servings

Ingredients and directions for this recipe

1 3/4 c Whole wheat pastry flour
1/3 c Sugar
1 1/2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
3/4 c Chilled unsalted butter, cut
-into pieces
1 1/3 c Rolled oats
1/2 c Dried currants
10 tb Chilled buttermilk
1 Egg, beaten to blend (glaze)

Preheat oven to 375 deg F. Line cookie sheet with parchment. Combine
first 5 ingredients in processor. Add butter and cut in until mixture
resembles fine meal. Transfer to large bowl. Mix in oats and
currants. Add 10 tablespoons buttermilk and mix just until dough
comes togeterh, adding more buttermilk by tablespoons if dry. Turn
dough out onto floured surface. Pat into 1-inch thick round. Cut out
rounds using 3 inch cookie cutter. Gather scaraps; pat into 1-inch
thick round. Cut out more scones. Transfer scones to prepared cookie
sheet, spacing 3 inches apart (scones will spread during baking).
Brush generously with egg glaze. Bake scones until brown, about 30
minutes. Cool slightly on rack. Serve warm.

See also:
Previous recipe Oatmeal Sandwich Cookies
Next recipe Oatmeal Scones - Country Living

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