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I don't remember what got me started on this alternative scone recipe, but perhaps it was a desire to use up some leftover buttermilk at some point. Regardless, it's a bit different from the scone recipe I've been using over the last several years.

Ingredients:
1.5 C whole-wheat pastry flour
0.5 C oat flour, or coarsely ground oats (I used a coffee grinder)
1/4 C sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C butter
2/3 - 3/4 C buttermilk
1 tsp. vanilla extract

Combine the dry ingredients, then cut in the butter with your preferred method. Mix in the buttermilk and vanilla extract, then knead briefly and chop into scones. Bake at 400 degrees for 15-18 minutes.

I should really sit down and do some calculations of the nutritional differences between this recipe and the prior one, based on using different ingredients. I tend to do a 50-50 mix of white and whole-wheat flour with the previous recipe, whereas the present one is good with 100% whole-wheat pastry flour. The previous recipe is also most delicious when cream is used instead of milk, and contains two eggs; the present recipe uses the buttermilk instead, but twice as much butter. Eventually I hope to track down some soy flour here, for extra protein.

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