White Chocolate Cherry SconesFrom FOUR MILE CREEK BED & BREAKFAST
1 1/4 cups whole wheat flour
2 cups all purpose flour
3/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups oats
1 cup dried cherries, currants or cranberries, roughly chopped
10 ounces unsalted butter chopped into 1/2" pieces, chilled
3/4 cup buttermilk
1 cup white chocolate chips
1 tablespoon heavy cream
1 tablespoon sanding sugar
Line baking sheet with parchment paper. Combine all dry ingredients, except sanding sugar, with the cherries (or other dried fruit) in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until the mixture resembles coarse meal. Add white chocolate chips. Add buttermilk and mix until just combined.
Turn out the mixtures onto a clean work surface. With hands, pat mixture into two 16" x 4" rectangles that are 1/2 inches high. Score rectangle into 16 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 two inches apart on the prepared baking sheet. Brush scones with heavy cream and sprinkle with sanding sugar. Bake until lightly golden, about 15 minutes. Freezing the dough at least two hours keeps scones from spreading too much. Frozen dough will keep for up to 3 weeks.