- 2 1/4 cups all-purpose flour ?
- 1/2 cup oatmeal ?1/3 cup sugar + 1 tablespoon sugar, divided ?
- 2 tsp. baking powder
- ?1/2 tsp. baking soda ?
- 1/2 tsp. ground cinnamon ?
- 1/4 tsp. salt
- ?1/4 cup cold unsalted butter, cut into small pieces
- ?3/4 cup dried tart cherries, finely chopped
- ?1/2 cup low-fat buttermilk ?
- 3 large eggs, divided (2 for scone batter; 1 for egg wash) ?
- Additional flour for cutting scones, etc.
Combine dry ingredients in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in dried cherries. In another bowl, whisk together buttermilk and two of the eggs. Add liquid mixture to dry mixture, stirring just until moist (dough will be soft and sticky). Allow dough to rest for 10 minutes. Preheat oven to 400°. Prepare egg wash. Flour surface for forming scones. Turn out dough and knead two to three times. Dough will be very soft. Divide dough in half. Roll each piece of dough into a 5-inch circle about 3/4 inches thick. Using a sharp knife, cut each round into 8 pie-shaped wedges. Using a metal spatula, carefully transfer wedges onto a cookie sheet, arranging so that wedges are not touching. They should be at least 1 1/2 inches apart. In small bowl, whisk remaining egg with 1 tablespoon of water to make an egg wash. Brush a very light coat of egg wash onto the top of each scone; sprinkle tops of scones with remaining tablespoon of sugar, and bake for about 13 minutes, or until tops are lightly browned and the insides are fully baked. The scones will be firm to the touch. Serve warm. Makes 16 scones.
Scones are best freshly baked and straight from the oven.
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