December 3, 2016

My Favorite Scones

1¼ c. whole wheat flour
2 c. all purpose flour
3/4 c. sugar
1 t. baking soda
2½ t. baking powder
2½ c. rolled oats (old fashioned, not instant)
1 c. chopped dried cherries
1 c. roasted pecans (optional)
2½ sticks chilled butter, cut into 1½-inch squares
2/3 c. buttermilk
heavy cream or half-and-half
sugar

Mix the first five ingredients together. Add oats, cherries and pecans; cut in butter, then add buttermilk. On counter or waxed paper, form heavy dough into rectangle (16 x 3½ x 1½ inches). Wrap in plastic wrap and chill in freezer for two hours. Cut into smaller ­rectangles, then in half to make triangles; place on parchment lined baking sheet. Brush with heavy cream or half-and-half and sprinkle with sugar. Bake at 350° for 30 minutes, until beginning to brown on top and bottom.

Lois Barnum Phelps, Stanwood