OAT SCONES

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 sour cherries, chopped
10 ounces chilled unsalted butter, cut 1/2-inch pieces
2/3 cup buttermilk
FOR TOPPING:
1 tablespoon heavy (whipping) cream
1 tablespoon sanding sugar

Line an 11x 17-inch 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 medium-low 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 x 3 1/2-inch rectangle that is 1 1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours.

TO BAKE:
Heat oven to 350 degrees F.

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
Adapted from source: Martha Stewart Living magazine, October 1997