Recipe - Oat Scones (Martha Stewart)

1 One fourth cup Wholewheat flour
2 cup Allpurpose flour
Three fourths cup Granulated sugar
Three fourths teaspoon Salt
1 teaspoon Baking soda
2 One half teaspoon Baking powder
2 One half cup Oats
1 cup Sour cherries; chopped
10 ounce Chilled unsalted butter; cut
into 1/2inch pieces
2/3 cup Buttermilk
1 tablespoon Heavy cream
1 tablespoon Sanding sugar

Line an 11by17inch 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
mediumlow 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 by31/2inch rectangle
that is 1One half 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