- 1/2 cup whole wheat flour
- 1/2 cup AP flour
- 1/2 cup oats
- 1/8 tsp. salt
- 1.5 tsp. baking powder
- 1/4 tsp. baking soda
- 3 Tbsp. butter
- 1/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 3 Tbsp honey
- 1/2 cup lowfat buttermilk
- a little buttermilk and sugar for topping, if desired
Preheat oven to 375 and grease a baking sheet.
Sift together whole wheat and AP flours, baking powder, baking soda and salt. Stir in sugar and oats.
Cut in butter with a pastry blender (or use a food processor) until pea-sized.
Stir in buttermilk until a dough forms (you may need a little less than 1/2 cup).
Knead dough onto a flour surface 8 or 10 times.
Roll and cut the scones any way you like (I used a biscuit cutter; you could just make a circle and cut 8 wedges out of it).
Brush scones with buttermilk and sprinkle sugar on top, if desired.
Bake for 18 minutes or until done.