These scones are some of the best I've tasted. Wonderfully moist - Derrek maintains there's no such thing as a low-fat scone! - and great served with either strawberry jam or traditional English Lemon Curd.

Yields 10 servings.

1/2 Teaspoon Baking Soda
1 Cups Butter
2 Eggs
1/2 Cups Buttermilk
2 Tablespoon Maple Syrup
1 3/4 Cups Flour
1/2 Cups Wheat Flour
1/2 Cups Oats
1 Tablespoon Sugar
2 Teaspoon Baking Powder
1 Teaspoon Salt

Preheat oven 425°F. Sift together the dry ingredients. Cut butter into small pieces and then using 2 knives or a pastry blender cut the butter into the dry mixture until the butter is well blended (slightly smaller than pea sized texture). Lightly beat the eggs and add the maple syrup and buttermilk, blend. Then add to the butter flour mix and blend well. Knead the dough for several minutes until well mixed. Form dough into a round approximately 8 inches in diameter. Cut into 10 wedge pieces and place on a baking mat or cookie sheet. Brush some maple syrup over the tops of the scones and sprinkle a few rolled oats on top.

Bake 12 minutes or until a light golden brown. Remove from oven and let cool slightly.

Per Serving: 331 Cal (55% from Fat, 8% from Protein, 37% from Carb); 6 g Protein; 21 g Tot Fat; 12 g Sat Fat; 5 g Mono Fat; 31 g Carb; 2 g Fiber; 4 g Sugar; 92 mg Calcium; 2 mg Iron; 557 mg Sodium; 98 mg Cholesterol