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whole wheat flour freshly ground corn meal rolled oats baking powder baking soda salt shredded Jarlsberg buttermilk eggs
Viewed: 140 - Published at: 5 years agoIngredients
- 1 1/2 cups whole wheat flour
- 1/2 cup freshly ground corn meal*
- 1/2 cup rolled oats or barley*
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups shredded Jarlsberg, Swiss or extra sharp cheddar cheese
- 1/3 - 1/2 cup buttermilk, plain yoghurt or sour cream
- 2 large eggs
Method
- Combine the 1st 6 ingredients in a food processor and blend together, grinding the oats or barley.
- Add the butter in 6 - 6 chunks. Process until the mixture resembles the size of mung (small) peas.
- Add the shredded cheese and process for about 3 - 5 seconds to distribute the cheese evenly throughout the mixture.
- Add the eggs and 1/3 c of buttermilk, yoghurt or sour cream and process dough until liquid ingredients are just incorporated. If too dry, add additional liquid a tablespoon at a time until dough adheres together and is moist but not wet. DO not over mix.
- Turn the dough out onto a floured surface and knead 4-5 times until the dough comes together into a smooth cohesive ball. Flatten the ball with your hands or roll the dough with a rolling pin until about 8 -10 inches across and approximately 3/4" - 1" thick. Cut circle into 8 large or 12 small equal wedges.
- Place scone wedges on a lightly greased cookie sheet.
- Preheat oven to 425 degrees F. 10 minutes before baking.
- Bake 20-22 minutes for the small scones or 22 - 25 minutes for the large scones. Serve warm. They are also delicious split and toasted. Don't over cook.
