Multi Whole Grain Cheese Scones

• 1 1/2 cups whole wheat flour
• 1/2 cup freshly ground corn meal*
• 1/2 cup rolled oats or barley*
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup (1/2 stick) butter
• 1 1/2 cups shredded Jarlsberg, Swiss or extra sharp cheddar cheese
• 1/3 - 1/2 cup buttermilk, plain yoghurt or sour cream
• 2 large eggs

1. Combine the 1st 6 ingredients in a food processor and blend together, grinding the oats or barley.
2. Add the butter in 6 - 6 chunks. Process until the mixture resembles the size of mung (small) peas.
3. Add the shredded cheese and process for about 3 - 5 seconds to distribute the cheese evenly throughout the mixture.
4. Add the eggs and 1/3 c of buttermilk, yoghurt or sour cream and process dough until liquid ingredients are just incorporated. If too dry, add additional liquid a tablespoon at a time until dough adheres together and is moist but not wet. DO not over mix.
5. Turn the dough out onto a floured surface and knead 4-5 times until the dough comes together into a smooth cohesive ball. Flatten the ball with your hands or roll the dough with a rolling pin until about 8 -10 inches across and approximately 3/4" - 1" thick. Cut circle into 8 large or 12 small equal wedges.
6. Place scone wedges on a lightly greased cookie sheet.
7. Preheat oven to 425 degrees F. 10 minutes before baking.
8. Bake 20-22 minutes for the small scones or 22 - 25 minutes for the large scones. Serve warm. They are also delicious split and toasted. Don't over cook.

whole wheat flour, freshly ground corn meal, rolled oats, baking powder, baking soda, salt, ubc, shredded jarlsberg, buttermilk, eggs

Taken from www.epicurious.com/recipes/member/views/multi-whole-grain-cheese-scones-50100360 (may not work)