Maple Whole Wheat Scones
About the Recipe
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup cold butter
1 1/4 cups half & half
1 large egg
1/3 cup currants or raisins
1/4 cup real maple syrup
Step 1 Heat oven to 375°F.
Step 2 Combine flour, whole wheat flour, brown sugar, baking powder, and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Step 3 Combine half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants.
Step 4 Turn dough onto lightly floured surface; knead 4 to 5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary.
Step 5 Divide dough in half. Pat each half into 7-inch circle on large greased baking sheet. Score each half into 8 wedges. (Do not separate.)
Brush tops with half of maple syrup. Bake 20-25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.