castle breakfast

Heat oven to 375°F. Line a baking sheet with parchment paper. Combine wholemeal flour (see Note up top for swap; see Note at end for description), all-purpose flour, salt and baking soda in a large bowl, whisking to combine. Pour buttermilk over dry ingredients, then coarsely grate butter over the buttermilk. Stir to combine into a thick, somewhat gloppy mass, slightly damper than your average scone dough. If it doesn’t come together, add more buttermilk, 1 tablespoon at time, until . (I need at least 2 extra tablespoons when using a thick brand of buttermilk.)Dollop dough in four big mounds on prepared baking sheet and bake for 15 minutes, until just lightly golden brown at edges and dry to the touch. Eat right away, split in half and spread with butter, jam, or chocolate.Sleepy Deb Method: Use a 1/2-cup measure (twice) to measure the 1 cup each of wholemeal and all-purpose flour. Use it again (twice) to measure 1 cup buttermilk. Use it again, still wet from the buttermilk, as a scoop to loosely shape the four scones into pucks. The leftover buttermilk in the cup makes it easier to shake out the scone. 😉