These buckwheat-oatmeal scones are surprisingly delicious. Buckwheat lends a cake-like texture and roasty flavor. Additions: toasted nuts, sesame seeds, or whatever you want. Recipe by Anna.

DRY

⁘ 2 cups chosen flours (I used ¾ whole wheat, 1/4 buckwheat)

⁘ 2 handfuls of oats

⁘ 1/2 tsp salt

⁘ 1 tsp baking powder

⁘ Currants to taste (soak awhile in hot water)

⁘ 1 stick cold butter (cut into dry ingredients)

WET

⁘ Large spoonful of sourdough starter (dissolve in milk)

⁘ 1/2 cup milk

⁘ 1 large egg

⁘ 1/3 cup sugar (or to taste)

⁘ zest of a lemon

Method

Add wet ingredients to dry

Mix til combined, but don’t overdo (this helps keep the crumb cake-like—over stirring will toughen the dough)

Pat into fat disc and put wrapped in fridge for awhile

Shape desired thickness

Cut into squares / triangles / what have you

Oven at 400+ until bottoms are browned