Makes 12 scones
-2 cups whole wheat pastry flour
-1/4 cup sugar
-3/4 tablespoon baking powder
-1/2 tablespoon baking soda
-1/2 teaspoon sea salt
-1 cup rolled oats
-1 stick unsalted butter
-2/3 cup buttermilk, to 1 cup
-1/2 cup dried currants
Preheat oven to 425.
Whisk together flour, oats, sugar, baking powder, soda, and salt. Cut in pieces of butter a little at a time (you can make this easier by using a food processor fitted with the steel blade). Transfer this mixture to a large bowl. Stir in currants. Add buttermilk until a sticky dough forms (you may need as much as 1 cup of buttermilk). With floured hands, knead the dough into a ball and divide into 2.
Here you can either form 2 rounds and cut out triangular scones or you can just use your hands to form a biscuit shape and drop the scones onto a baking sheet lined with parchment. Bake the scones for about 15 minutes. All to cool about 5 minutes then transfer to a wire rack to finish cooling.
Per Serving: 206 Calories; 9g Fat (36.7% calories from fat); 4g Protein; 29g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 343mg Sodium.
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