Oat, Cherry, and Walnut Scones

It is becoming something of a scone factory around here, and I have no problem with that! This is my latest version, combining my scone obsession with my oat obsession: double delicious! (Hopefully that does not remind you too much of a Double Mint commercial, and if it does, I hope you have fond memories of roller-skating twins). On a completely unrelated note, can I just say how glad I am that it’s almost the weekend? I know this is not a unique sentiment, but somehow this week has felt like a long one. I am looking forward to spending time with Eric, working on some projects, and getting to see my awesome cousin and his equally awesome girlfriend.

Here is the glorious Kitchen Aid in action: I am in love with it! I like listening to its little whirring noises 🙂

Since the Great Scone Explosion of 2011 began, I have been happy to have whipping cream and buttermilk on hand all the time. I know, really sounds healthy, right? But, all things in moderation 🙂 I have made so many things I might not have otherwise because I’ve had these guys around, and I am grateful for some kitchen serendipity.

These scones don’t have much sugar in them, and they are the perfect slightly sweet breakfast. I made mine really huge for some reason, so they were plenty to accompany my coffee and hold me over till lunch. When they first came out of the oven, they really looked like hugely overgrown, mountainous cookies. And again, I have no problem with that. 😉

Oat, Cherry, and Walnut Scones
Adapted from The Cheeseboard Collective Works

1 c AP flour
1/2 c whole-wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
1/2 c packed brown sugar
2 c rolled oats
3/4 c cold unsalted butter, cut into 1″ cubes
1/2 c dried sweet cherries
1/2 c chopped walnuts
1/2 c heavy cream
3/4 c buttermilk

-Preheat the oven to 375F. Line a baking sheet with a Silpat or parchment paper.
-Sift the flours, baking soda, and baking powder together into the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer).
-Add the salt, brown sugar, and oats into the bowl and and mix with the paddle attachment on low speed until combined. Add the butter and cut in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries and walnuts. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together. Add a bit more buttermilk or cream if the dough seems too dry. Let the batter stand for 10 minutes. (You can cut in the butter with a pastry cutter or 2 dinner knives if you don’t have a stand mixer; the rest can be done with a wooden spoon or a hand mixer.)
-Place dough in balls on the Silpat or parchment paper; you can make 10-12 fairly large scones, or about 20 smaller ones, if you like).
-Bake for 30-35 minutes and transfer to a rack to cool. Then have yourself a lovely little breakfast!

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