Healthy Currant Scones

Healthy Currant Scones

Ingredients

• 11⁄ 2 cups unbleached all-purpose flour
• 6 tablespoons demerara sugar
• 1⁄4 cup flaxseeds
• 1⁄4 cup sunflower seeds
• 1⁄4 cup wheat germ
• 2 teaspoons baking powder
• 1⁄ 2 teaspoon fine sea salt
• 6 tablespoons (3⁄4 stick) unsalted butter, cut into 1⁄4-inch dice, chilled
• 1⁄ 2 cup low-fat buttermilk, plus more for glazing the scones
• 1⁄ 2 cup dried currants

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 425°F. 
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Whisk together the flour, 3 tablespoons of the demerara sugar, and the flaxseeds, sunflower seeds, wheat germ, baking powder, and salt in a large bowl. 
4. Add the butter. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 
5. Make a well in the center, pour in the buttermilk and currants, and stir just until the dough comes together—it will look rough. 
6. Knead a few times in the bowl to smooth out the dough a little. Do not overwork the dough.
7. Turn the dough onto a very lightly floured board. Pat into an 81⁄2-inch diameter round about 3⁄4-inch thick. 
8. Using a sharp knife, cut into eight equal wedges. 
9. Lightly brush the top with a little buttermilk and sprinkle with the remaining 3 tablespoons of demerara sugar. 
10. Gently lift each scone onto the baking sheet, placing them about 1 inch apart.
11. Bake until golden brown, 15 to 18 minutes. 
12. Cool for a few minutes on the baking sheet, then serve warm.