Scones come in a variety of shapes -- round, square, rectangular -- and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve scones fresh from the oven with butter, jam, or that British favorite, clotted cream.
- Yield: Makes 10 scones
- 1 1/4 cups whole-wheat flour
- 2 cups all-purpose flour
- 3/4 cup sugar, plus more for sprinkling
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 2 1/2 cups old-fashioned oats
- 1 cup dried sour cherries, roughly chopped (optional)
- 10 ounces (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 2/3 cup buttermilk
- 1 tablespoon heavy cream
Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients with cherries, if using, in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until mixture resembles coarse meal. Add buttermilk, and mix until combined.
Turn out mixture onto a clean work surface. With hands, quickly pat mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours.
Heat oven to 350 degrees. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones 2 inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sugar. Bake until lightly golden, about 30 minutes.