Honey Scones II

February 2, 2010

1/2 cup yogurt (I used greek nonfat)

1/2 tsp baking soda

2 cups all purpose flour

1/2 cup oat flour

1/2 wheat bran

1/3 cup honey

1 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 egg

Put oats in food processor and process a few seconds till ground but not powdery.  (I don’t suppose it would matter if they were powdery, but mine were not.)  Add in flour, wheat bran, salt, baking powder and pulse a few times.  In a small bowl mix yogurt and baking soda.  Add butter into flour mixture and pulse until it resembles coarse meal.  Mix honey into yogurt mix and add into the flour mix.  Pulse until combined, add in egg.  If the dough doesn’t seem goopy enough you can add in heavy cream by the tbsp full until the consistency is right.  I added in about 1 tbsp of cream.  With a 1/4 cup measure scoop out and put on a parchment lined cookie sheet.  Bake in a preheated 350 oven for 12-18 minutes until golden brown.

Side Note:

These scones definitely got better after a few hours.


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