This is it!  This is THE scone recipe.  Never again cut in butter.  I love this recipe. It has healthy grains, is moist, quick to prepare, and I can pull them off for breakfast, for my family on a weekday, that’s right, WEEKDAY MORNINGS BEFORE SCHOOL!

Preheat oven to 425

1 cup all purpose flour

1/2 cup oat flour (make this by pulsing oatmeal, regular, or quick, preferably organic in a mini food processor)

1/2 cup whole wheat flour

1 teaspoon salt

2 teaspoons sugar

1 tablespoon baking powder

1 cup heavy cream

 

In a large mixing bowl, combine the dry ingedients with a wire wisk.  Add cream, and mix lightly with a paddle, or wooden spoon.  At this time, mix in any add-ins, such as tiny chocolate chips, currants, lightly toasted pecans (optional).  Pour mixture onto a lightly floures surface, and gently knead and shape into a disk.  Roll briefly, (don’t let this scare you, it just takes a couple of pushes to bring the mixture to about 3/4 of an inch thick).  Cut your shapes with a knife or a cookie cutter, you should have 8 scones.  Place on a un-greased cookie sheet, and bake for 10 minutes.

Bon Appetit!