for the weekend

These are the only scones I ever make. I think about making others, but can't bring myself to do it. We love these too much.

Downtown Oatmeal Scones
from Pasta & Co By Request by Marcella Rosene

2/3 cup dried sour cherries
2 dried apricot halves (1/3 ounce), cut into 1/4 inch dice
1/2 cup buttermilk
1 egg
1 cup oatmeal
1 cup plus 3 tablespooons flour
2 1/2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cold butter, cut into pieces

Preheat oven to 350F.

Soak the cherries and apricots in hot tap water for 15 minutes.

While the fruit soaks, place the buttermilk and egg in a mixing bowl. Without stirring the mixture at all, add the oatmeal and let it soak for 10 minutes.

Drain the fruit well and add it to the buttermilk mixture. Do not stir.

Place the flour, brown sugar, baking powder, baking soda, salt, and butter in a food processor bowl equipped with a steel blade. Process until very well blended.

Using a circular motion, gently fold the flour mixture into the buttermilk mixture. Do not overstir.

Turn the dough onto a floured surface and pat it onto a round about 1 inch thick. The dough will be very sticky. Do not add flour, and do not knead. Lightly flour a knife to keep it from sticking to the dough, and cut it into 6 equal wedges. Place the wedges on an ungreased cookie sheet.

Bake for 20 to 30 minutes on the middle shelf of the oven. Check, and if necessary continue baking another 4 minutes until golden brown.

Makes 6 scones.