| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. Source: Bon Appetit, November
1991 Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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