Rustic Current and Cherry Scones
Start your morning off right with these rustic scones made with whole wheat flour and oats.
- 3 cups whole wheat pastry flour
- ½ cup turbinado sugar (sugar in the raw)
- 2 tsps baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 2 cups rolled oats
- 1 tbl grated lemon zest
- ⅓ cup dried currents
- ⅓ cup dried cherries, coarsely chopped
- 1½ cup buttermilk
- extra turbinado sugar for sprinkling
1. Preheat the oven to 350°F degrees and line 2 baking sheets with parchment paper.
2. In the bowl of a food processor, combine the flour, turbinado sugar, baking powder, baking soda, salt, and butter. Pulse about 15-20 times until the butter is the size of small peas. Alternately, you can work by hand to cut the butter into the flour mixture. Transfer the dough to a large bowl and mix in the oats, lemon zest, currents, and cherries. Stir in 1 cup of the buttermilk, dough will still be crumbly, gradually add in the 1/2 cup buttermilk until dough is moistened. Try not to over mix the dough!
3. Form the dough into a ball and transfer to a floured surface. Cut the dough in half and form each half into a 4 inch wide round. Cut the round into 8 triangle shapes. Transfer triangles to a prepared baking sheet and sprinkle with extra sugar. Repeat with the other dough half. Bake for 20 minutes or until golden brown. Cool completely on a cooling rack.
All purpose flour can be substituted for whole wheat pastry flour
White sugar can be substituted for Turbinado sugar
Makes 16 scones
Recipe adapted from 101 Cookbooks