Whole Grain Buttermilk Scones
Bake your own scones for a weekend breakfast treat!
It takes only about 5 minutes to mix the ingredients, and kids tend to love to help. The scones can bake while you take a shower and put on some tea or coffee. Or make them for lunch and serve them hot with a big salad or slice them in half and make sandwiches.
Whole grain flours have
significantly more essential nutrients than refined grains. The coarser the grain, the more the fiber stays intact. Whole grains can contribute to stabilizing blood sugar, improving the fatty acid balance in the blood and preventing diabetes, heart disease and cancer.
Have fun experimenting with the different grains and flours you use in scones. Barley is a fantastic grain that is underutilized, at least up here in Norway. It adds a nutty flavor, a good bit of fiber, several important minerals and some important vitamin B3 (niacin).
When you make scones yourself, you can use whole grain flour or even stone ground flour. You’ll wind up with more flavorful and more nutritious scones because the complex carbohydrates and fiber in the grain remain intact. You also avoid gluten-enriched
additives and often large amounts of salt that you’ll find in most store-bought bread.
- 1 cup organic spelt flour
- 1 cup whole grain rye flour
- 1 cup whole grain barley flour
- 1 cup rolled oats
- 3 good pinches of sea salt
- 2 t baking powder
- 3 T extra-virgin olive oil
- 2 cups cultured buttermilk
- MIx the dry ingredients together in a large bowl
- Add the olive oil and the buttermilk. Mix together to a thick and slightly gooey dough.
- Dump the dough on a baking sheet and pat it down to about a 1 inch (2.5 cm) thick square on a baking sheet. To keep it from sticking to your hands, sprinkle rolled oats on the top of the dough before you pat it down.
- Cut into scone
-size pieces — triangles or squares, as you like — with a pizza cutter. Prick the top of the scones with a fork.
Bake for about 25 minutes at 350 F (175 C). Cool on a rack.