No scone expert am I, but I don't think good scones are ever "heavy and dry". Technique is key... Never overmix.

This is the only recipe I've ever used for scones. My husband and I enjoy it a lot. You could substitute more affordable dried cranberries for the cherries... but the cherries are worth the splurge!

The recipe makes 12 scones but is easily halved if only 6 are needed.

CHERRY OAT SCONES

2 cups flour
1/2 cup sugar
1 1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chilled sweet butter, cut into pieces
1 1/4 cups old-fashioned rolled oats*
1/2 cup chopped dried tart cherries
1 cup dairy buttermilk
Cinnamon-sugar

*Quick-cooking oats may be substituted, but I prefer the coarser texture of old-fashioned oats.

Preheat oven to 400 degrees F.

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using pastry blender or fork, cut butter into flour mixture until butter is size of small peas. Stir in oats and dried cherries. Stir in buttermilk just until dough holds together.

Divide dough in half. On greased baking sheet, pat each half portion into a 6-inch circle of an even thickness. Top with cinnamon-sugar. Score top (of each portion) with a knife into 6 wedges.

Bake in a 400 degree F oven for 15 to 20 minutes or until golden brown. Cut into wedges. Serve warm with favorite scone topping - jam, butter, clotted cream, or creme fraiche.