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Applewood Inn & Restaurant
Whole Wheat Scones with Orange Butter
Orange Butter: combine the orange zest and powdered sugar and blend well. Chill until just before serving.
Scones: combine the flours, sugar, baking powder, baking soda and salt in a food processor. Cut in the cold butter with a steel blade until the mixture resembles coarse cornmeal. Stir in the currants and blend in the buttermilk, 1 tablespoon at a time, just until the mixture is moist enough to hold together. Preheat oven to 350 degrees.
Pat the dough into a ball, flatten on a lightly floured board and roll into a circle about 1/4 inch thick. Cut with a floured knife into any shape that is about 2-1/2 inches in diameter. Place on a lightly greased baking sheet and sprinkle with the cinnamon sugar. Bake until golden brown, about 15 to 20 minutes. Serve warm with the reserved orange butter.
Makes: about 12 scones
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