by deensiebat
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deensiebat's Notes:
Expand1 1/2 cup rolled oats Ask a question about this ingredient
2 1/2 cups flour (if desired, you can substitute whole wheat pastry flour for some measure of the flour) Ask a question about this ingredient
1 cup cornmeal Ask a question about this ingredient
1 teaspoon coarse salt Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 cup sugar, plus additional for dusting the tops Ask a question about this ingredient
1 cup dried sour cherries (other dried fruit will work as well, but slightly tangy fruits are especially nice) Ask a question about this ingredient
8 ounces cold, unsalted butter, cut into tablespoons Ask a question about this ingredient
1-1 1/2 cup buttermilk, as needed Ask a question about this ingredient
1 egg, beaten with a splash of water or milk (aka the egg wash) Ask a question about this ingredient
Preheat the oven to 400 degrees Farenheit, and line two cookie sheets with parchment (if making in advance and freezing, skip this step).
Ask a question about this stepPlace the oats in the bowl of a food processor, and pulse until they're blitzed to a mostly floury powder, with a few bits here and there. Add the flour, cornmeal, salt, baking powder, baking soda, and sugar, and pulse until evenly mixed. Add the cold butter, and pulse a few times until the largest pieces of butter are about oatmeal-sized (it's better to under- rather than over-mix). If you have a pastry cutter, you can turn the flour mixture into a bowl, and cut the butter in by hand instead.
Ask a question about this stepOnce the butter has been cut in, turn the mixture into a bowl. Add the dried fruit, and stir to combine. Add the buttermilk, starting with the smaller amount, until the dough comes together -- it will be moister than pie crust, but try not to add so much buttermilk so that it becomes gloppy. Again, try not to over-mix. As soon as the dough comes together in a cohesive mass, turn out onto a lightly floured countertop.
Ask a question about this stepRoll the dough out to a thickness of 1", and cut into circles with a 2.5" cutter. Place shaped scones on the prepared trays, and lightly mush together and re-roll the scraps until you've formed all the dough (if you're pre-making the scones, stop at this step and freeze them, then proceed with the recipe on baking day).
Ask a question about this stepBrush the tops of the scones with the egg wash, and sprinkle with a light dusting of sugar (you'll just need a few spoonfuls for each tray). Bake ~15-20 minutes, until they are starting to get lightly browned. Let cool on a rack and enjoy.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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