Ingredients

• 1 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1 cup Unbleached White All-Purpose Flour
• 1 tsp Cream of Tartar
• 1/2 tsp Sea Salt
• 3/4 tsp Baking Soda
• 1/2 cup Scottish Oatmeal or Organic Scottish Oatmeal
• 3 Tbsp Cane Sugar
• 3 Tbsp Brown Sugar packed
• 4 Tbsp unsalted butter chilled & cut into 1/2 pieces*
• 1 Egg
• 1 tsp Vanilla Extract
• 1/2 cup Milk

Instructions

1. Preheat oven to 450°F; place oven rack in middle position of oven. Lightly oil a baking sheet, set aside.
2. Sift together the first 5 ingredients together (whole wheat pastry flour through baking soda).
3. Add oatmeal and two sugars and mix.
4. Cut in butter with pastry cutter, or with two knives using a scissors like motion. Continue processing until butter is incorporated and mixture resembles a coarse cornmeal.
5. Make a well in the center of flour mixture and add egg, vanilla and most of the milk.
6. Scramble egg with milk then quickly mix all ingredients with a rubber spatula using a gentle folding motion to form a slightly wet dough. If dough proves to be stiff add remaining milk.
7. Turn dough out onto a floured work surface. Pat dough to a 1/2-inch thickness in a disk shape.
8. Cut into 9 wedges and place on pan with 1/4-inch gap between each scone.
9. Bake 10-12 minutes, until scones are lightly browned. Serve hot.