These are a variation on a multigrain biscuit recipe I developed several years ago. The original, which uses a bit of ricotta whey in the liquid ingredients, was inspired by Merrill’s version of the Fannie Farmer Cream Biscuits recipe. This is my younger son’s favorite scone (after fresh blueberry scones in the summer). I often make the dough in advance, cut the wedges but freeze them in a pulled-part circle, so I can quickly pop a batch in the oven on his first morning home, when he returns from college. Enjoy!! ;o)

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