Cherry Berry Scones

Thanks to Sarah Magid, author of Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look, for sharing her Cherry Berry Scones.

Directions

Preheat oven to 400 degrees, line two baking sheets with foil

1. Cut up fruit (if using cherries) and set aside in small bowl.
2. Measure dry ingredients and add to food processor. Pulse until combined.
3. Add butter a little at a time and pulse until mixture looks like coarse sand.
4. Pour mixture into medium sized bowl. Add buttermilk until just combined, then add fruit.
5. Use a measuring spoon if desired, to have even looking proper scones. Or you can roll them by hand into blobs that look alike. I made one tray smaller so that it would be more kid friendly.
6. Place scones on prepared baking sheet, brush tops with buttermilk or milk, then sprinkle sugar on top.
7. Bake for 10-15 minutes depending on size. They should be slightly golden brown. Remove and cool on a wire rack.
8. Best eaten fresh from the oven with a bit of butter and not a white shirt. We have a tub full of morning pajamas with berry stains!


What's Needed:

 

2 cups all purpose organic flour
1 3/4 cup ground oats (I cleaned my coffee grinder and ground whole slow cook oats until it became powdery)
3 tablespoons wheat germ
1 teaspoon flax seeds or ground flax seeds ( I ended up grinding them to hide from Clyde)
1 1/2 tablespoons baking powder
pinch of salt
3 tablespoons organic cane sugar (I bet maple sugar would work well too)
6 1/2 tablespoons unsalted organic butter, cubed and chilled (I stick this in the freezer while preparing dry ingredients to ensure it is very cold)
1 1/2 cup blueberries and cut up cherries, or a mix of all kinds of berries
1 cup organic buttermilk
buttermilk or milk for brushing
demerra, turbinado, or cane sugar for sprinkling

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