By now we know this base recipe by heart, but we like to change its embellishments every time. In the spirit of Thanksgiving we made ‘em a little sweet, adding in the warmth of winter spices and plumped currants. Slathered with butter and eaten over the cooling rack, these no-fuss morsels held their own even though our attention was focused on tomorrow’s more high-maintenance eats.
3/4 cups whole wheat flour
1/4 cup buckwheat flour
1/2 cup spelt flour
1/2 cup oat flour
1/4 cup raw sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick cold, unsalted butter (keep in the fridge until needed)
1/3 cup old-fashioned rolled oats
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/3 cup currants, plumped in hot water and drained
1/2 cup walnut pieces, roasted at 325 for 10 minutes
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
10 good grinds of fresh nutmeg
Preheat oven to 375F. Lightly grease a baking sheet.
Measure out the flours, sugar, baking soda, baking powder, and salt, and stir in a large bowl. Cut the butter into the dry ingredients with a fork until it resembles bread crumbs. Add in the oats, spices, currants, and walnuts and stir.
Whisk together the egg, buttermilk, and vanilla in a separate bowl. Add, all at once, to the dry ingredients, and stir lightly and quickly with a fork until the dough is evenly moistened.
Turn the dough onto a floured work surface, and knead two or three times. Divide the dough in half, and pat each half into a circle about 1/2 inch thick and 6 inches in diameter. Use a bench knife or buttered, floured dinner knife to divide each circle into 6 wedges.
Transfer the scones to the baking sheet, leaving 1 inch in between (we fit them on one sheet). Brush the tops with milk and sprinkle with sugar. Bake until the scones are puffed and golden brown, 22 to 25 minutes. Place on a rack to cool.