Morning Scones

Ingredients

1¼ cups whole-wheat flour
2 cups all-purpose flour
¾ cup sugar
¾ teaspoon salt
1 teaspoon baking soda
2½ teaspoons baking powder
2 cups rolled oats
10 ounces unsalted butter ((2½ sticks), cubed)
¾ cup buttermilk
1 to 1¼ cups of fresh fruit (blueberries and lemon zest or strawberries and rhubarb or cranberries (or blueberries and banana)

Combine all the dry ingredients together in a large bowl.
Add the butter cubes and mix by hand or with an electric mixer until the mixture reaches a coarse consistency.
Add the buttermilk and mix the dry ingredients and buttermilk together only until just combined.
Add the fruit and/or zest and gently mix again, until the mixture feels like it will clump together when you squeeze it.
Lay out a piece of parchment paper, turn the mixture out onto the paper and shape the dough into a long rectangular log about 15-inches long by 4-inches wide.
Score the dough in five equal 3-inch by 4-inch rectangles and then score each square again on a diagonal to mark 10 triangles.
Wrap the dough in plastic wrap and place it in the freezer for at least a few hours before baking. (You can wrap the entire log if you will be baking all ten scones at once. Otherwise, cut the dough into serving sizes that you will likely use – in two’s or four’s etc. and wrap each serving separately.)
When ready to bake, Let the scones sit out on the countertop while you pre-heat the oven to 350ºF. When the oven has pre-heated, cut the scones across the score lines into individual triangles. Place the triangles onto a baking sheet leaving a little space between the scones. Transfer the baking sheet to the oven.
Bake at 350ºF for about 25 to 30 minutes, or until lightly golden brown on the edges. Serve with butter, fresh fruit, lemon curd or yogurt.