Rustic Currant And Cherry Scones

• 3 cups Whole Wheat Pastry Flour
• 1/2 cups Turbinado Sugar (sugar In The Raw)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Unsalted Butter, Cold And Cut Into Pieces
• 2 cups Rolled Oats
• 1 Tablespoon Lemon Zest
• 1/3 cups Dried Currants
• 1/3 cups Dried Cherries, Coarsely Chopped
• 1-1/2 cup Buttermilk
• Extra Turbinado Sugar For Sprinkling

1. 1. Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Set aside.
2. 2. In the bowl of a food processor, combine the flour, turbinado sugar, baking powder, baking soda, salt, and butter. Pulse about 15-20 times until the butter is the size of small peas. Alternately, you can work it by hand to cut the butter into the flour mixture. Transfer the dough to a large bowl and mix in the oats, lemon zest, currants and cherries. Stir in 1 cup of the buttermilk. At this point, the dough will still be crumbly. Gradually add in the remaining 1/2 cup of buttermilk until dough is moistened. Try not to over mix the dough!
3. 3. Form the dough into a ball and transfer to a floured surface. Cut the dough in half and form each half into a 4 inch wide round. Cut the round into 8 triangle shapes. Transfer triangles to the prepared baking sheet and sprinkle with extra sugar. Repeat with the other dough half. Bake for 20 minutes or until golden brown. Cool completely on a cooling rack.
4. Makes 16 scones.
5. Recipe adapted from 101 Cookbooks.

whole wheat pastry flour, turbinado sugar, baking powder, baking soda, salt, butter, rolled oats, lemon zest, currants, dried cherries, buttermilk, extra turbinado sugar

Taken from tastykitchen.com/recipes/breads/rustic-currant-and-cherry-scones/ (may not work)