Maple-Oat Scones with Dried Cherries
3/4 Cup Dried Cherries (if whole, cut in half)
3/4 Cup Buttermilk
3/4 teaspoon Vanilla
2 Tablespoons Real Maple Syrup
1/2 teaspoon Maple Extract
3 Cups Flour
1/2 Cup Old Fashioned Oats
1 Tablespoon Cornstarch
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
Scant 1/2 teaspoon Salt
3/4 Cup Sugar
3/4 Cup Butter, well chilled
1 Egg White
Turbinado (Raw) Sugar for sprinkling
Preheat oven to 425*. Line baking sheet with parchment paper. To rehydrate Dried Cherries, cover with boiling water and let stand 5 minutes. Drain and dry on paper towel.
In a two-cup measure, stir together Buttermilk, Egg, Vanilla, Maple Syrup and Maple Extract.
In a large work bowl, combine the Flour, Oats, Cornstarch, Baking Powder, Baking Soda, Salt and Sugar. Using a pastry blender or two knives, cut in the chilled Butter until it resembles small peas. Make a well in the center of the mixture. Stir in the Buttermilk-Egg mixture. Gently blend in the rehydrated Cherries. Stir with a fork to make a soft dough, until just cohesive.
Divide the dough into 3 equal size parts. Pat each piece into an 8- to 10-inch circle, about 1/2- to 3/4-inch thick. Cut each circle into 8 wedges. Paint the tops with beaten Egg White, sprinkle with Turbinado Sugar.
Bake at 425* for 15 to 18 minutes or until golden brown.
Makes 24 Scones.