Sourdough Maple Oat Drop Scones

Adapted from Heritage Baking by Ellen King

Makes 12 scones

INGREDIENTS

• 3 c |435 g Whole Wheat Bickford Flour

• 3 c | 300 g Oats

• 1 TBS | 15 g Baking powder

• ½ tsp | 2 g Baking soda

• 1 TBS | 15 g Granulated sugar

• 1 tsp | 6 g Fine sea salt

• 1 c | 227 g Cold unsalted butter, cubed

• 100 g (scant ½ cup) Buttermilk or plain yogurt

• 1 c | 100g g Sourdough starter

• 1 c | 290 g Pure maple syrup

• 2 Large eggs

• 1 tsp | 4 g Pure vanilla extract or paste

• 1 tsp | 3 g Ground cinnamon

• 1 c | 100 g Toasted sliced almonds

• ¾ c | 125 g Currants

INSTRUCTIONS

Preheat the oven to 350°F (175 °C). Line a large rimmed baking sheet with parchment paper.

In the bowl of a stand up mixer with the paddle attachment, combine the flour, oats baking powder, baking soda, granulated sugar, and salt and mix on low speed until just combined.

With the mixer running, slowly add the butter, a few cubes at a time and mix until combined, or until the butter is the size of small peas. Add the buttermilk, starter, maple syrup, eggs, vanilla, and cinnamon and mix until the dough just comes together. Do not overmix. The dough will be sticky.

Remove the bowl from the mixer and fold in the almonds and currants with a rubber spatula. Using an ice cream scoop or two large spoons, spoon the dough onto the prepared baking sheet, spacing the balls about 2 in (5 cm) apart. Bake for 18 minutes, or until light golden brown, rotating the baking sheet halfway through baking. Let cool on the baking sheet for 5 minutes.