Emmer Scones

In a small bowl, whisk together the 1/4 cup buttermilk, the sour cream and egg. Set aside.

In the bowl of a food processor, combine the ground emmer wheat, all-purpose flour, granulated sugar, baking powder and salt and pulse 3 or 4 times. Add the butter and pulse until the mixture has a sand-like consistency, 8 to 10 times. Turn the food processor on and slowly add the buttermilk mixture, processing until the dough comes together. It will be slightly wet.

Turn the dough out onto a well-floured surface and dust with a little more flour. Using your hands, shape the dough into a 6-inch square, about 1 inch thick. Transfer to a parchment-lined baking sheet and refrigerate for 1 hour.

Preheat an oven to 375°F.

Remove the baking sheet from the refrigerator and cut the dough into 4 equal squares. Cut each square in half diagonally to create 8 triangle-shaped scones. Arrange the scones on the baking sheet, spacing them evenly apart, and lightly brush the tops with the 1 Tbs. buttermilk. Sprinkle each scone with about 1/2 tsp. coarse sugar.

Bake until the scones are golden on the edges and a toothpick inserted into the center of a scone comes out clean, 18 to 20 minutes. Transfer the scones to a wire rack and let cool before serving. Makes 8 scones.

Recipe Courtesy of Dan Barber, Blue Hill.