1/4cup(1/2 stick) unsalted butter, melted until browned
3 1/2cupsall purpose flour
1/2cupold-fashioned oats
2tablespoonssugar
2 1/2teaspoonsbaking powder
1teaspoonbaking soda
3/4teaspoonsalt
3/4cupdried cherries
1cupheavy cream
3/4cupbuttermilk
1teaspoonvanilla extract (optional, but nice if you like things on the sweeter side)
1large egg, beaten to blend
For the Honey Cinnamon Butter:
4tablespoonsunsalted butter, softened
1teaspooncinnamon
2teaspoonshoney
Instructions
Preheat oven to 375°F.
In a heavy-bottomed small saucepan melt butter over medium heat until golden brown, about 3 minutes. Remove from heat and let cool.
In a large bowl stir together flour, oats, sugar, baking powder, baking soda, salt, and dried cherries. Pour buttermilk, cream, vanilla, and melted browned butter over flour mixture; stir gently with a wooden spatula just until flour mixture is moistened.
Turn dough out onto a lightly floured work surface. Knead gently until dough comes together, about 7 or 8 turns, don't overwork the dough.
Divide dough in half. Shape each half into a ball; flatten each ball into an 8-inch round. Cut each round into 4 pieces. This can be easily done by making a large x then cutting the x through.
Place scones on an ungreased baking sheet, spacing 4 inches apart. Brush tops with beaten egg.
Bake scones until deep golden brown, about 20-25 minutes. Cool scones on rack at least 30 minutes. Serve warm or at room temperature, with plenty of honey cinnamon butter, of course :)
For the Honey Cinnamon Butter:
Place softened butter in a small bow. Add cinnamon and honey and whisk together until well blended. Serve at room temperature.
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