Maple-Oat Scones with Dried Cherries

Maple-Oat Scones with Dried Cherries

3/4  Cup  Dried Cherries (if whole, cut in half)

3/4  Cup  Buttermilk

1  Egg

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.