- Servings: 8
3/4 cup rolled oats
1 1/4 cup flour (can swap out some ww pastry flour if desired)
1/2 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 cup sugar, plus additional for sprinkling
1 stick cold butter, cut into tablespoons
1/2 cup dried sour cherries, or other dried fruit
~1/2 - 3/4 cup buttermilk
1 egg, beaten with 1 Tbsp milk or water (aka the egg wash)
Preheat the oven to 400 degrees, and grease or line a cookie sheet.
Place 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 -- do not overmix. Turn the mixture into a bowl. Add the dried fruit, and stir until combined. Add the buttermilk 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. Form the dough into a cohesive mass, and turn out onto a lightly floured countertop.
Roll the dough out to a thickness of 1", and cut into circles with a 2.5" cutter. Place shaped scones on the tray, and lightly mush together and re-roll the scraps until you've formed all the dough. Brush 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 the whole tray). Bake ~15-20 minutes, until they are starting to get lightly browned. Let cool on a rack and enjoy.