Yummy, Yummy, Scones!

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**Here’s another contribution from Sam. These sound great. I can’t wait to try them myself!**

I’ve been baking a lot lately- I love all baked goods, but scones are one of my favorite. When I worked in NYC, I used to walk down 9th Avenue every day and would typically stop into Amy’s Bread to get a cherry cream scone. This is also a cherry scone recipe, but one that is made with buttermilk- I figured that it tied in nicely with Kate’s post about making your own butter and buttermilk, as the recipe contains both of these ingredients.

Just to note, I have only used the store bought, cultured buttermilk, in this recipe that is different from the “traditional buttermilk”, which is what Kate got after making the homemade butter (check out “buttermilk” on Wikipedia). [Should you happen to have some buttermilk on hand from all the butter churning you've been doing, you can culture it yourself by stirring in a little yogurt and letting it sit for a little while to sour. -k]

Cherry-Orange Oat Scones

• 2 cups all purpose flour
• 6 tablespoons sugar
• ¾ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup oatmeal
• 10 tablespoons cold, unsalted butter
• ½ cup dried sour cherries
• 2 teaspoons orange zest
• ¾ cup buttermilk

Preheat the oven to 375 degrees F.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt with a whisk- then mix in the oatmeal. Cut the cold butter into tablespoon sized pieces and work into the dry mixture with a pastry blender or 2 knives until coarse crumbs form.

Mix in the cherries and the orange zest- then add the buttermilk, stirring in ¼ of a cup at a time- stir lightly, until the dough just comes together.

Turn out the dough onto a lightly floured board. Knead the dough gently, about 2-3 times, to further incorporate the ingredients, being careful not to overwork the dough. Pat the dough into a large circle, about 1 ½ inches thick- cut the dough into wedges- place the wedges onto a baking sheet lined with parchment paper and brush with buttermilk.

Bake on the center rack of the oven for 22 minutes, or until the edges are golden brown- cool on a wire rack.

I have also made this recipe with dried cranberries, which works equally as well as the cherries! The recipe yields about 10 scones.

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Tags: baking, buttermilk, cherries, oats, recipes, scones