Light and Healthy Low Fat Irish Wholemeal Scones

Directions

1. 1
   Position an oven rack in the center of the oven and preheat the oven to 400 F degrees. Lightly coat a baking sheet with nonstick cooking spray. Or line with parchment or a silicone mat.In a large bowl whisk together the all-purpose flour, wholemeal flour, sugar, baking powder, baking soda, and salt until well blended.
2. 2
   Cut the butter into very small bits and toss them into the flour mixture to coat the pieces of butter. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.In a small bowl, beat together the egg and buttermilk with a fork or whisk.
3. 3
   Pour the egg mixture into the flour mixture and stir with a fork until the flour is moistened.Lightly flour a work surface and scrape out the dough onto it. Knead the dough 2 to 3 times, adding a little flour at a time if it is too sticky (mine was so). Pat the dough into a ¾-inch thick circle.
4. 4
   Cut the dough into 12 equal wedges.
5. 5
   Place the scone wedges on the prepared baking sheet, spacing them an inch apart. (Mine were very soft, so I needed a spatula to help with this.)
6. 6
   Brush the top of each scone with some milk and sprinkle with a little granulated sugar if desired. (I forgot this step, which will try to remember next time.)
7. 7
   Bake for 12 to 15 minutes, or until lightly golden.
8. 8
   Remove from the oven and cool on a wire rack before serving.
9. 9
   Serve warm.