Whole Wheat Scones (Makes 16)

1 ½ sticks cold unsalted butter

2 cups whole wheat flour
1 cup all purpose flour
2 tablespoons sugar
½ teaspoon salt
2 ½ teaspoons baking soda
¾ cup buttermilk
¼ cups craisins

Preheat oven to 400 degrees.

Place sheet of parchment paper on a large cookie sheet.
Cut the butter into small pieces. Combine dry ingredients in a bowl.
Cut in the butter until the mixture resembles coarse crumbs.
In another bowl, wisk together the egg and milk. Set aside 2 tablespoons for glazing.
Stir the remaining egg mixture into the dry ingredients until it just holds together.
Stir in the craisins.
Roll out the dough to about ¾ inch thick.
Stamp out circles with a biscuit or cookie cutter. Makes 16 scones.
Place on the prepared baking sheet and brush with the glaze.
Bake until golden, 12-15 minutes.
Cool on wire rack.

This can be made with a food processor or Mixer.

Adapted by Arlene Sandler from “Complete Baking” by Martha Day; Hermes House Publisher, 2004.