Whole Food Breakfast - Meyer Lemon and Currant Scones

Regardless of how high fiber, low sugar, whole grain, and organic a cereal is, it is still a processed food.

One of my favorite ways to break out of the cereal grind is with homemade scones.  Easy to make ahead, they are grab and go, slightly sweet, and you can't beat the buttery texture of the flaky biscuit.

I made a batch of Meyer Lemon and Currant Scones today to get us started for breakfast for the week.  Considering how we have eaten them for snack this afternoon I see another batch in my future tomorrow evening!

Today's recipe came from one of my favorite whole food sites.  With only Meyer lemons on hand, I modified the original version and they came out well.  Enjoy!

Meyer Lemon and Currant Scones

• 3 cups white whole wheat flour
• 1/2 cup turbinado sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 sticks of cold butter, cubed
• 2 cups rolled oats
• 2 Myer lemons, zested and juiced
• 1 cup buttermilk
• 2/3 cup currants
• Turbinado sugar for sprinkling

1. Preheat the oven to 350 degrees.
2. In a large bowl combine flour, turbinado  sugar, baking powder, baking soda, and salt. 
3. Cut in cold butter with a pastry blender until the mixture resembles very coarse cornmeal. 
4. Add the oats, zest and lemon juice and stir. 
5. Add the buttermilk and currants and stir until moistened.
6. Transfer the dough to the counter and finish mixing with your hands.  Be careful not to over mix.
7. Work the dough into a 10 inch square shape.  Using a pastry cutter or knife cut the square into 9 scones equal pieces. 
8. Transfer the scones to a parchment lined baking sheet and sprinkle with turbinado sugar.
9. Bake for 15 minutes or until the bottoms are golden brown. 
10. Store in an air tight container once cooled.