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Makes 10 scones

• 1 1/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/3 cup butter
• 1/2 cup oats
• 1 tablespoon orange zest
• 2/3 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/4 cups frozen sweet cherries
• 1 egg, beaten
• 1/4 cups oats

Stir together all-purpose flour and whole wheat flour, sugar, baking powder and baking soda.

Cut in butter. Stir in oats and orange zest.

Place frozen cherries in a food processor and coarsely chop; set aside.

Make well in center of dry ingredients. Add buttermilk and vanilla. Stir several times; add chopped cherries, stirring until all ingredients are combined. Knead 10 to 12 times.

Chill 30 minutes or longer.

Pat dough into 10-inch circle approximately 1/2-inch thick. Brush dough with beaten egg: sprinkle with 1/4 cup rolled oats. Cut into 10 pie wedges.

Place scone wedges approximately 1-inch apart on greased cookie sheets. Bake in a preheated 375 degree conventional oven 15 to 20 minutes, or until light golden brown.

Nutrition Info:
Nutrition Facts per scone: 231 cal., 8 g total fat (4 g sat. fat), 36 g carbo., 38 mg chol., 5 g pro., 3 g fiber, 176 mg sodium. Daily RDA values: 4% vit. A, 4% vit. C, 8% calcium, 8% iron.

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