Whole Wheat Currant Scones

I have a confession to make. Last summer, I had no idea what to do with our share of fresh currants. Jam seemed impractical, but I couldn't just snack on them as if they were green grapes. Eventually, they got moldy, I threw them away, and felt a bit guilty for wasting perfectly good fruit.

This summer, I've been sprinkling currants on my yogurt and cereal for breakfast and vanilla ice cream for dessert. A generous cup of them also went into these scones, which have been perfect for breakfast.

Update: the New York Times just published an article about currants.

(adapted from cook.eat.think.)

2 cups whole wheat pastry flour
1/2 cup steel cut oats
6 Tbsp sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
10 Tbsp chilled unsalted butter
1 cup fresh currants
3/4 cup buttermilk

Preheat oven to 375 degrees F. Combine flour with oats, sugar, baking powder, baking soda, and salt. Cut butter into the mixture using a pastry blender or fork, until the mixture is crumbly. Gently fold in currants, and add buttermilk. Mix gently, just until combined. The dough should be very soft.

On a lightly floured surface, shape the dough into a long rectangle, about 3 inches wide and 1.5 inches thick. Cut into triangles, and place on a parchment paper-lined baking sheet. Brush tops of scones with heavy cream and sprinkle coarse sugar on top (optional). Bake for 22 minutes.