Cherry & Oat Scones

  • 1 1/2 cups all-purpose flour
  • 1 cup quick or old fashioned oats
  • 1/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup butter
  • 1/2 cup dried cherries
  • 1/3 cup milk
  • 1/4 cup plain yogurt
  • 1 large egg, lightly beaten
Topping Ingredients:
  • 1 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon image placeholder

Heat oven to 400° F. Lightly grease cookie sheet.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon; mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in dried cherries.

Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.

Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4-inch thick.

For the topping: Combine the sugar and cinnamon and sprinkle over the dough. Cut into 8 to 10 wedges with sharp knife. Place about 2-inches apart on cookie sheet.

Bake 10 to 14 minutes or until light golden brown. Serve warm.

Servings: 8 to 10 scones
Submitted by: Recipe Group Member