Cherry Scones

Every weekend my husband and I usually cook 

breakfast together.

For the past two weekends we have been making scones.  

Yummy!

Last weekend we made oat & raisin scones, this weekend using the same recipe we swapped some dried cherries for the raisins.

&

I have to say the cherry scones were my favorite.

Here is the recipe we used from the February issue of 

Everyday Food.

If you see this issue at your news stand, grab it.

It is chocked full of other delicious light recipes.

 Ingredients:

3/4 cup all-purpose flour

3/4 cup whole-wheat  flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

3 tablespoon packed dark-brown sugar

1/2 cup rolled oats (not quick-cooking)

1/2 cup dried cherries (or raisins)

3 tablespoons unsalted butter melted

1 large egg

1 cup buttermilk

Preheat your oven to 400 degrees.  In a medium bowl, whisk together flours, baking powder, salt, brown sugar, cherries, and oats.  Then, in a small bowl whisk together butter, egg, and buttermilk until combined. Add the wet ingredients to the dry ingredients.  Stir until evenly moistened,

careful not to over mix.

Drop the batter by 1/3 cupfuls, 2 inches apart to a 

pan lined with parchment paper.

Bake until golden, 15 minutes.

Rotate scones half way through.

Let cool 5 minutes on a wire rack.