Ingredients
1 ½ cups whole wheat flour
½ cup freshly ground corn meal*
½ cup rolled oats or barley*
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup (½ stick) butter
1 ½ cups shredded Jarlsberg, Swiss or extra sharp cheddar cheese
⅓ - ½ cup buttermilk, plain yoghurt or sour cream
2 large eggs
Variation: Use 1 cup of any multi grain flour mix.
Preparation
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 ⅓ 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 ¾" - 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.
