3 cups Daisy Whole Wheat Pastry Flour
1/3 cup golden brown sugar
1 Tbsp + 1 tsp baking powder
1-1/2 tsp baking soda
3/4 tsp kosher salt
1 lemon, zested
11 Tbsp cold butter, cut into 1/2 in. cubes
1 cup + 3 Tbsp old-fashioned oats
1 cup berries, fresh or frozen (about 5-1/2 oz.)
1-3/4 cup chilled buttermilk or half & half
1 tsp vanilla extract
5 tsp turbinado sugar

Preheat oven to 350ºF. Line
2 baking sheets with parchment paper.
In a large bowl, mix together
the flour, brown sugar, baking
powder, baking soda, lemon
zest, and salt.
Cut in 4 tablespoons of the
butter with 2 knives, or 2 fingers,
until the consistency of coarse cornmeal.
Cut in the remaining butter just until the
biggest pieces of butter are the size of
large peas. (If using a food processor,
add butter by pulsing on/off.) Gently
mix in berries and 1 cup of the oats.
Mix together buttermilk or cream
and vanilla extract. Dribble the dairy
mixture into the flour mixture until
the dough just holds together.
Toss the mixture with your hands
until it starts to pull together.
Drop 1/4-cupfuls of dough in
mounds onto prepared baking
sheets, 3 in. apart. Sprinkle
tops with remaining 3 tablespoons
oats and turbinado sugar.
Bake for about 20 minutes,
until golden and tester inserted
into the center from sides comes out clean.
Serve warm or at room temperature.

Recipe courtesy of Betsey Sterenfeld,
Copyright (C) 2009 Essen All rights reserved

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279