There’s no wine in these scones, but they sure do go well with a glass of homemade wine!
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
* Variation: Use 1 cup of any multi grain flour mix.
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 cup 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 inches across and approximately 1/2-1″ thick. Cut circle into 8 equal wedges.
Place scone wedges on a lightly greased cookie sheet.
Preheat oven to 425° 10 minutes before baking.
Bake 22-25 minutes.
Serve warm with butter or without butter.
Add 3/4 cup chopped pecans, walnuts, or hazelnuts for crunch and extra protein.
Add a coarsely chopped apple or firm pear
Add nuts and fruit
Add cheddar cheese and apple with walnuts.
Use your imagination!