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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Modified Wholemeal Scones Ingredients:
3/4 cup butter, cold |
1 cup rolled oats, toasted (old fashioned) |
2 cups whole wheat flour |
1 cup all-purpose flour |
2 tablespoons superfine sugar |
1 pinch salt |
2 1/2 teaspoons baking soda |
2 eggs |
3/4 cup buttermilk |
1/3 cup currants |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet (I use parchment paper).
2. Dice the butter. Mix the dry ingredients in a bowl, then add the butter and rub inches Set aside. In another bowl whisk together the eggs and buttermilk. Set aside 2 tablespoons for glazing.
3. Stir the remaining egg mixture into the dry ingredients to form a dough. Stir in the currants.
4. Roll out the dough on a lightly floured surface to about 3/4 inch thick. Stamp out rounds with a floured cutter. Place on the prepared baking sheet and brush with the reserved egg mixture.
5. Bake for 12-15 minutes until golden brown. Leve to cool slightly before serving.
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