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Add a photoServings: 6
Ingredients
- 1Â 3/4 c. Whole wheat pastry flour
- 1/3 c. Sugar
- 1Â 1/2 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 3/4 c. Chilled unsalted butter, cut into pcs
- 1Â 1/3 c. Rolled oats
- 1/2 c. Dry currants
- 10 Tbsp. Chilled buttermilk
- 1 x Egg, beaten to blend (glaze)
Directions
- Preheat oven to 375 deg F. Line cookie sheet with parchment. Combine first 5 ingredients in processor. Add in butter and cut in till mix resembles fine meal. Transfer to large bowl. Fold in oats and currants. Add in 10 Tbsp. buttermilk and mix just till dough comes togeterh, adding more buttermilk by Tbsp. 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 till brown, about 30 min. Cold slightly on rack. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 489 | |
| Calories from Fat 227 | 46% |
| Total Fat 25.84g | 32% |
| Saturated Fat 15.26g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 710mg | 30% |
| Potassium 370mg | 11% |
| Total Carbs 59.0g | 16% |
| Dietary Fiber 6.9g | 23% |
| Sugars 20.79g | 14% |
| Protein 9.68g | 15% |
