Cherry Oat Scones
Preheat oven to 375 and place rack in center oven. Line a baking sheet with parchment paper and set aside.
1 3/4 cups all purpose flour
1/3 cup granulated white sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup old fashioned rolled oats
1/3 cup dried cranberries or cherries (we used cherries)
Zest of one lemon or orange (we had lemon)
2/3 cup buttermilk
1/2 cup unsalted butter, cold and cut into small pieces
Egg Wash: 1 large egg & 1 tablespoon milk or cream
Add all dry ingredients and mix together. The add in butter using two knives or a pastry blender. Cut in butter until it resembles coarse crumbs. Add the dried fruit and zest and mix until combined. Stir in buttermilk, (adding more if necessary) and mix just until the dough comes together. Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll the dough into a circle that is 7 inches round and about 1 1/2 inches thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make the egg wash and brush on tops of scones. We then sprinkled pink colored sugar on top. Bake for about 15-18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to wire rack to cool.