---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Oat Scones
 Categories: Bread
      Yield: 10 Servings
 
  1 1/4 c  Whole Wheat Flour
      2 c  All Purpose Flour
    3/4 c  Sugar
    3/4 t  Salt
      1 t  Baking Soda
  2 1/2 t  Baking Powder
  2 1/2 c  Oats
      1 c  Dried Sour Cherries,Roughly
           -Chopped
     10 oz Butter,Cut Into Small
           -Pieces And Chilled
    2/3 c  Buttermilk
      1 T  Heavy Cream
           Additional Sugar

[Note: I forgot to put the sugar on the scones before i baked them.
So i used a simple vanilla glaze instead -peggy.]
The dried cherries can be replaced with the dried fruit of your choice.
Just make sure it is in small pieces.

Line an 11x17 inch baking sheet with parchment paper.
Combine all the flours, sugar, salt, soda, baking powder, oats, and
dried cherries in a food processor.
Add the butter and process in short bursts until the mixture resembles
coarse meal.
Add the buttermilk and process until just combined.
Turn out the mixture onto a clean work surface.
With hands, quickly pat the mixture into a 16x3.5 inch rectangle that
is 1 1/2 inches high.
Score the rectangle into 10 triangles.
Cover with plastic wrap and transfer to the freezer for at least 2
hours.
Preheat the oven to 350 degrees.
Remove dough from freezer and cut into triangles with a sharp knife.
Place triangles two inches apart on the prepared baking sheet.
Brush scones with heavy cream and sprinkle with sugar.
Bake until lightly golden, about 30 minutes.


Per Serving: 605 Cal (39% from Fat, 8% from Protein, 53% from Carb); 12
g Protein; 27 g Tot Fat; 15 g Sat Fat; 8 g Mono Fat; 83 g Carb; 8 g
Fiber; 133 mg Calcium; 4 mg Iron; 575 mg Sodium; 64 mg Cholesterol


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