Ingredients:
1/2 cup rolled oats ( not quick cooking or instant)
2 cups whole spelt flour
1/2 cup natural brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 tablespoons softened unsalted butter
1 eggs
1/2 cup buttermilk or 1/2 cup plain kefir
1 teaspoon vanilla extract
2/3 cup dried cherries, coarsely chopped
Directions:
Preheat oven to 400 F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
In a blender, pulverize the oats until you have coarse flour.
Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
Gently fold in the cherries.
Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
Cool on a wire rack for 5 minutes before serving.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.