Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup Gold Medal™ whole wheat flour
3
tablespoons sugar
1 1/2
teaspoons baking powder
1
teaspoon ground ginger or cinnamon
1/4
teaspoon baking soda
1/4
teaspoon salt
1/3
cup butter
1/2
cup refrigerated or frozen egg product, thawed
1/3
cup buttermilk or sour milk*
3/4
cup dried cranberries or dried currants
Buttermilk or milk
3
tablespoons rolled oats
Preparation
Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
*To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
