2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup currants or raisins
1/4 cup real maple syrup*
Heat oven to 375°F. Combine flour, whole wheat flour, brown sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants.
Turn dough onto lightly floured surface; knead 4 to 5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary.
Divide dough in half. Pat each half into 7-inch circle on large greased baking sheet. Score each half into 8 wedges. (Do not separate.)
Brush tops with half of maple syrup. Bake for 20 to 25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.
*Substitute maple-flavored syrup.
- Dip knife in flour if dough is sticky.
- Scones are a traditional Scottish quick bread and were originally made with oats, baked on a griddle and served in triangular-shaped pieces. Today, scones can be savory or sweet, come in many different shapes and are popular to serve with any meal.
- If you don’t have a pastry blender, use slightly softened butter and mix with a fork. Scones may spread more than when made with cold butter.