Oat and Fruit Scones

2 ¼ cups whole-wheat flour
1 cup all-purpose flour
¾ cup granulated sugar
¾ teaspoon salt
1 teaspoon baking soda
2 ½ teaspoons baking powder
2 ½ cups rolled oats
1 cup dried fruit of choice, chopped
10 ounces chilled butter, chopped
 2/3 cup buttermilk
Oven:  350º

Combine all dry ingredients with the cherries in mixer bowl.  Add butter and mix on medium-low speed of mixer until mixture resembles coarse meal.  Add buttermilk and mix until combined.  Turn out onto clean surface and quickly pat into 16 x 3 ½ inch rectangle 1 ½ inches high.  Score into ten triangles.  Cover with plastic wrap and chill in freezer for at least 2 hours.  Remove dough from freezer and cut into triangles with sharp knife.  Place 2 inches apart on 11 x 17 inch baking sheet lined with parchment paper.  Brush with heavy cream, sprinkle with sanding sugar.  Bake about 30 minutes until lightly golden brown.

*Note: Self-rising flour may be substituted for the all-purpose flour, salt and baking powder.

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