Makes 16
3/4 cup (1 1/2 sticks) cold butter (can use less)
2 cups whole-wheat flour (can use all whole-wheat)
1 cup all-purpose flour
2 Tbsp. sugar (1/4 cup scant)
1/2 tsp. salt
2 1/2 tsp. baking soda (1 scant Tbsp.)
2 eggs
3/4 cup buttermilk
1/4 cup raisins (opt.)
Preheat oven to 400F. Grease and flour a large baking sheet.
Combine the dry ingredients in a bowl. Add the butter and cut in with a pastry blender until the mixture resembles course crumbs. Set aside.
In another bowl whisk together the eggs and buttermilk. Set aside 2 Tbsp. for glazing.
Stir the remaining egg mixture into the dry ingredients until it just holds together. Stir in the raisins.
Roll out the dough about 3/4 inch thick. Stamp out circles with a cookie cutter. Place on the prepared sheet and brish with the glaze.
Bake until golden 14 minutes. Allow to cool slightly before serving. Split in two with a fork while still warm and spread with butter and jam if wished. =)
3/4 cup (1 1/2 sticks) cold butter (can use less)
2 cups whole-wheat flour (can use all whole-wheat)
1 cup all-purpose flour
2 Tbsp. sugar (1/4 cup scant)
1/2 tsp. salt
2 1/2 tsp. baking soda (1 scant Tbsp.)
2 eggs
3/4 cup buttermilk
1/4 cup raisins (opt.)
Preheat oven to 400F. Grease and flour a large baking sheet.
Combine the dry ingredients in a bowl. Add the butter and cut in with a pastry blender until the mixture resembles course crumbs. Set aside.
In another bowl whisk together the eggs and buttermilk. Set aside 2 Tbsp. for glazing.
Stir the remaining egg mixture into the dry ingredients until it just holds together. Stir in the raisins.
Roll out the dough about 3/4 inch thick. Stamp out circles with a cookie cutter. Place on the prepared sheet and brish with the glaze.
Bake until golden 14 minutes. Allow to cool slightly before serving. Split in two with a fork while still warm and spread with butter and jam if wished. =)
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