OATMEAL AND DRIED-CHERRY BISCUIT SCONES

Oatmeal and Dried-Cherry Biscuit Scones image

Provided by Martha Stewart

Yield Makes 8 biscuits

Number Of Ingredients 12

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1 1/4 cups all-purpose flour, plus more for work surface
1 cup old-fashioned rolled oats
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/2 cup dried cherries
1 large egg, beaten
1/4 cup buttermilk, plus more for brushing
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Fine sanding sugar, for sprinkling

Steps:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.