| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Ms_living | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Whole-wheat flour |
| 2 | c | All-purpose flour |
| 3/4 | c | Granulated sugar |
| 3/4 | ts | Salt |
| 1 | ts | Baking soda |
| 2 1/2 | ts | Baking powder |
| 2 1/2 | c | Oats |
| 1 | c | Sour cherries; chopped |
| 10 | oz | Chilled unsalted butter; cut into 1/2-inch pieces |
| 2/3 | c | Buttermilk |
| 1 | tb | Heavy cream |
| 1 | tb | Sanding sugar |
INSTRUCTIONS
Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients, except sanding sugar, with the cherries in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until the mixture resembles coarse meal. Add buttermilk, and mix until just combined. Turn out the mixture onto a clean work surface. With hands, quickly pat mixture into a 16- by-3-1/2-inch rectangle that is 1-1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours. Heat oven to 350 degrees. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones two inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sanding sugar. Bake until lightly golden, about 30 minutes. Makes 10 scones. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Martha Stewart Living October 1997. Recipe by: Martha Stewart Living Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 4 No, v 1997
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