Recipes & More
Whole Wheat Cherry Scone
Stone-ground whole wheat flour and rolled oats give these scones a deep flavor. The tart, dried cherries add a moist, chewy contrast.
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 cups plus 2 tablespoons granulated sugar
1 tablespoon plus 1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 3/4 cups old-fashioned oats
Grated zest of 2 oranges
2 cups (4 sticks) cold unsalted butter, cut into small cubes
1 1/2 cups drier tart cherries
1 1/4 cups buttermilk
2 tablespoons heavy or whipping cream
1. In the bowl of a heavy-duty mixer, combine all-purpose and whole wheat flours, 1 1/4 cups of the granulated sugar, baking powder, baking soda, salt, oats, and orange zest. Add the butter to the flour mixture and toss. With a paddle attachment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal. Stir in the dried cherries. Add the buttermilk and mix until the dough is evenly moistened and begins to come together.
2. Scoop the dough onto a lightly floured surface. With lightly floured hands, press the dough together into a ball. Divide the dough into 3 equal pieces. Gently round and flatten each piece into a thick 3/4“-thick disk. Wrap each disk in plastic wrap and refrigerate for 2 hours overnight.
3. When ready to bake, preheat the oven to 375 F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.
4. Unwrap the disks and place on a cutting board. Cut each disk into 6 equal wedges. Brush the tops lightly with the cream and sprinkle with the remaining 2 tablespoons granulated sugar. Separate the wedges, then transfer, 2” apart, to the preparing baking sheets. Bake 25 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, or until golden. Cool on wire racks. Serve lightly warm.
Makes 1 1/2 dozen scones
2 Comments on “Whole Wheat Cherry Scone”
Thank you for posting this recipe!
I’d really like to give it a try, and was wondering whether you could please tell me how much a cup of all-purpose flour and a cup of whole wheat flour should weigh?
Thank you!
Thank you for clarifying that…
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