I used to bake hundereds of scones every day. Hundreds. Every morning, before the city woke up I poured myself the biggest cup of coffee I could find, and fired up two commercial ovens. Then I measured, mixed, cut, measured, mixed, cut, on repeat, for hours. I emptied 25 pound sacks of flour and 50 pound sacks of sugar into bins. I used butter by the case, buttermilk and cream by the gallon. I got strong and fast and efficient and I learned what happened when you over-mixed and under-baked pastries (bad stuff).

I liked the quiet mornings and the methodical work because once I got good at it, my mind had plenty of time to wander. I dreamt up all kinds of flavors (some more well received than others) and I loved the freedom to create, but after a few years of those mornings the thought of actually eating a scone was so incredibly unappealing that it took me nearly 7 months to even think about baking scones at home. Then it took another month for me to actually get around to it, but an extra lovely batch of red currants gave me the courage I needed to get back to sconing.

Be warned, the fresh currants make these scones quite tart, but they are excellent with a bit of butter and jam if you find them sour. I imagine they would also be delicious with a bit of lemon or orange glaze too. You can make citrus glaze by whisking about a cup of confectioner's sugar with a few tablespoons of lemon or orange juice until smooth. A bit of finely grated zest would also be a nice addition to the glaze.

Currant Oat Scones

yield, 8 scones

This recipe calls for buttermilk and heavy cream, but if you'd like to only use one type of liquid you can also 100% heavy cream. The scones may be a bit more dense and rich, but that is definitely not a bad thing.

10 ounces all purpose flour

1.5 ounces rolled oats (plus a little extra to sprinkle on top)

1.5 ounces sugar (plus a little extra to sprinkle on top)

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon orange zest

3 ounces cold butter, cut into cubes

4 ounces buttermilk

4 ounces, plus 2 Tablespoons heavy cream

1 teaspoon vanilla extract

6 ounces red currants or other berries

Preheat oven to 425º and line a baking sheet with parchment paper

1. In a large bowl, stir together the flour, oats, sugar, salt, baking powder and orange zest. Use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles coarse meal. Alternately, you can mix the dough for this step in a food processor.

2. Add the currants to the mixture and toss gently to combine. Make a well in the center of mixture and pour in the buttermilk, vanilla and the 4 ounces of heavy cream. Stir gently until just combined. The mixture should be soft and a little sticky, if it seems dry, add a few more tablespoons of buttermilk or heavy cream.

3. Working quickly, turn the dough out onto a floured surface and pat it into a circle about 1.5 inches high. Cut the circle into 8 wedges and transfer to the prepared baking sheet about 2 inches apart. Brush the tops of the scones with the remaining 2 tablespoons of cream, then sprinkle the scones with the extra oats and sugar. Bake for 12-15 minutes or until the tops are deep golden. Serve warm. The baked and cooled scones can also be stored in the freezer (wrapped tightly) for a few weeks. Warm in the oven before serving.

I have a problem. You see, every time I make a batch of jam (something that happens frequently this time of year) I feel compeled to make a special delivery vehicle to get that jam into my face, for testing purposes of course. It's a cycle that I can't seem to break, make some jam, make something to put jam on, eat and repeat. These biscuits are the latest candidate in my search for the best treat to slather in the sweet stuff and they sure give these scones a run for their money. They are hearty and wholesome and surprisingly light for a mostly whole grain pastry and their neutral flavor makes them a great match with both sweet and savory fillings. For maximum enjoyment eat them fresh and warm from the oven on the day they are baked.

Have a great weekend! Who else is going to spend it watching the Olympics?

Whole Wheat Buttermilk Biscuits

yield, about 12 biscuits

6 ounces whole wheat flour

4 1/4 ounces all purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 1/2 ounces unsalted butter (very cold)

8-10 ounces buttermilk (very cold)

1/2 ounce milk or cream (to brush the tops)

a few tablespoons of oats to sprinkle on top (optional)

Preheat oven to 425º

1. In a large bowl, stir together the flours, baking powder, and salt.

2. Cut the butter into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 8 ounces of the buttermilk. Mix gently with a wooden spoon until combined, the dough will be very sticky. Add more buttermilk if the dough seems dry.

3. Turn the dough out onto a floured board and pat it into a rectangle about 1'' thick. Fold the dough in half over itself and gently pat down again. Work quickly and repeat this process 5 more times. After the final fold, cut the dough into 2 1/2'' rounds or squares, making sure to press straight down when you are cutting. If you squish the dough down while you cut it the biscuits will not rise to their full biscuity glory.

4. Place the cut biscuits on a parchment lined baking sheet, barely touching, brush lightly with milk or cream and sprinkle with oats (optional, but it gives them a little flair). Bake for 15-20 minutes or until golden brown. Serve warm.