Whole Wheat Oat Scones

Modified "Wholemeal Scones"

• Ready In: 30 mins
• Serves: 16
• Yields: 16 scones

Ingredients

• 3⁄4 cup butter, cold
• 1  cup rolled oats, toasted (old fashioned)
• 2  cups whole wheat flour
• 1  cup all-purpose flour
• 2  tablespoons  superfine sugar
• 1  pinch salt
• 2 1⁄2 teaspoons baking soda
• 2  eggs
• 3⁄4 cup buttermilk
• 1⁄3 cup currants

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet (I use parchment paper).
2. Dice the butter. Mix the dry ingredients in a bowl, then add the butter and rub inches Set aside. In another bowl whisk together the eggs and buttermilk. Set aside 2 tablespoons for glazing.
3. Stir the remaining egg mixture into the dry ingredients to form a dough. Stir in the currants.
4. Roll out the dough on a lightly floured surface to about 3/4 inch thick. Stamp out rounds with a floured cutter. Place on the prepared baking sheet and brush with the reserved egg mixture.
5. Bake for 12-15 minutes until golden brown. Leve to cool slightly before serving.