| 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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