SCONES, "SODA BREAD" WHEAT

Combine both flours with seeds, currents, sugar, baking powder, baking soda and salt in large bowl; add cold butter and “cut into”(*) the dry ingredients using pasty blender or two knives. Blend egg with buttermilk and cream, and fold into flour/butter mixture, careful to not over work the dough but enough to form a ball. Place dough on a floured surface and pat into a 1 inch deep circle. Using knife, cut dough in half, in half again, and into 8 equal wedges or  triangles.  If more smaller scones are desired cut each quarter wedge into 3 wedges to yield 12.

To bake, preheat oven to 400°F; bake 12-20 minutes, depending upon finished size.

(*) “cut into” means to break up butter as you blend into flour or dry ingredients until it is a course texture and the butter is in small pieces but still cold. Do this with a pasty blender or two knives to minimize touching dough with your warm hands. If experienced making pastry in a food processor, you may also have success with this recipe using your food processor. Do not use food processor if adding currents or raisins to the dry ingredients, as they will bet cut up.

IRISH MIST BUTTER:   Reduce by simmering  3 tablespoons whiskey into a small sauce pan until reduced to about 2 tablespoon. Blend 2 tablespoons cooled reduced Irish Mist (or Irish Whiskey), 6 tablespoons soft unsalted butter; 1 tablespoon honey, pinch of salt. Beat to make smooth, and place into mold or small dish to serve at the table along side the soda bread scones.