Whole wheat scones, my breakfast most days of the week. Buttermilk is the genius of this recipe. It simply directs the flour to behave. Try to find local organic flour or use the best the grocery store has to offer.
The dry ingredients
3 cups whole wheat flour
1 cup wheat bran
1 cup rolled oats
1/2 cup raisins or any dried fruit
1/3 cup sugar (optional)
1 tablespoon baking powder
2 tablespoons fennel seeds (optional)
3/4 teaspoon salt
The wet ingredients
1/4 cup coconut oil, olive oil or butter
2 cups buttermilk
Heat the oven to 375° F.
Mix the dry ingredients together. Separate the raisins within the flour mixture.
Add the buttermilk and mix well. The dough will be slightly sticky.
Place palm sized balls of dough on a parchment lined baking sheet.
Yield: 13 scones.
Bake for 20 minutes on a rack placed 6 inches from the bottom of the oven.
Move baking sheet to the top of the oven and bake for another 5 minutes.
Cool. Seal in an air-tight container.
If you are lazy, like me, place the dough on a parchment lined baking sheet and bake as one giant scone. Pierce the dough 3/4 inch deep into halves, quarters, eighths before baking.