Dried Cherry Scones
1 1/4 Cups whole wheat flour
2 Cups all-purpose flour
3/4 Cup demarra sugar
3/4 Teaspoon salt
1 Teaspoon baking soda
2 1/2 Cups old fashioned oatmeal
1 Cup dried cherries
2 1/2 Sticks butter, chilled
3/4 Cup buttermilk
1 Tablespoon heavy whipping cream
A perfect recipe for weekend brunch since you can prepare the dough beforehand: the dough will keep in the freezer up to 3 weeks!
Line a 11x17-inch cookie sheet with parchment paper.
Combine all the dry ingredients with cherries into a bowl of electric mixer.
Add the butter and mix on medium-low speed until ingredients resemble coarse meal.
Add the buttermilk until blended.
Turn the dough out on a floured surface and work into a 16x3 1/2x1 1/2-inch rectangle. Score the rectangle into ten rectangles, cover with plastic wrap and freeze 2 hours. (NOTE: This prevents the scones from spreading when you bake them.)
Heat the oven to 350 degrees F.
Remove the scones from freezer. Cut into triangles with a sharp knife. Place on the prepared backing sheet 2 inches apart. Then, brush with the heavy cream and sprinkle with some sugar.
Bake until lightly golden. It takes about 30 minutes.
Citation: Martha Stewart Living