Makes about 1 dozen scones.
See the recipe for Country Scones for general remarks about the method I use. I use three kinds of flour because I usually have them on hand, but this recipe is very flexible. Just make the total amount add up the same.
- Mixing bowl
- Cookie sheet, ungreased
- Whisk or fork
- Medium grater, if using frozen butter
- ¾ cup whole wheat flour
- ¾ cup unbleached all-purpose flour
- ½ cup oat flour
- 4 tablespoons granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter, frozen or at least cold
- ½ cup currants or raisins
- ? cup “old-fashioned” rolled oats
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- milk or cream for brushing on top
Preheat the oven to 375 ºF (190 ºC)
In a mixing bowl, stir together the flour, salt, sugar, baking powder, and baking soda using a whisk or fork, until the mixture looks even, and has no clumps.
If you are using frozen butter, grate it with a medium grater into the flour mixture. If the butter is cold but not frozen, then cut it into cubes and blend it into the flour using a pastry blender or two knives or whatever useful implement comes to hand. The goal is to have pea-sized lumps of butter distributed throughout the flour.
Mix in the currants (or raisins) and the oats with a fork, until they (and the clumps of butter) are evenly distributed.
In a separate bowl or large measuring cup, whisk together the eggs, buttermilk and vanilla. If the oven has reached the desired temperature, add the it to the flour mixture, all at once, stirring constantly with a fork. Dig down and around to be sure all the flour gets wet. Depending on the exact type and grind of flour, a touch more buttermilk may be required.
Turn the dough out onto a lightly floured surface, and, using your hands, gather it together and flatten it down a couple of times to incorporate all the dry ingredients as much as possible. Divide the dough into two equal parts, flattening each one into a circle about 6” in diameter and ½ an inch thick. Use a sharp chef’s knife to cut each circle into 6 wedges. Place the wedges onto an ungreased cookie sheet and brush the tops with milk or heavy cream. Bake until golden brown, about 22 to 25 minutes