• 1 1/4 cups whole-wheat flour
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 2 1/2 cups oats
• 1 cup dried cherries, roughly chopped
• 10 ounces chilled unsalted butter, cut into 1/2” pieces
• 2/3 cup buttermilk
• 1 Tablespoon heavy cream
• 1 Tablespoon sanding sugar

1. Line an 11x17 inch baking sheet with parchment paper.
2. Combine all dry ingredients, except sanding sugar, with cherries.
3. Add butter and mix on medium-low speed until the mixture resembles coarse meal.
4. Add buttermilk, mix until combined.
5. Turn the mixture out onto a clean work surface.
6. Quickly pat mixture into a 16 x 3 1/2 inch rectangle that is 1 1/2 inches high.
7. Score rectangle into 10 triangles.
8. Cover with plastic wrap and freeze for 2 hours.
9. Heat oven to 350°.
10. Remove dough from freezer & cut into triangles.
11. Place scones 2” apart on baking sheet.
12. Brush scones with heavy cream & sprinkle with sanding sugar.
13. Bake until lightly brown, about 30 minutes.

    Yield: 10 scones