Whole-Wheat Cherry Scones

I recently received a couple of packages of Montmorency cherries from Stoneridge Orchards to review on the blog. I immediately knew I wanted to make a batch of scones from Huckleberry -- Tim got me this cookbook for my birthday, and all of the recipes are super tempting.  I adapted Huckleberry's raisin scone recipe to work with dried cherries, and I was so happy with the results.  I definitely think switching raisins for cherries makes this feel more like a "holiday" recipe.  The scones were super flaky and tender, and the dried cherries were moist and slightly tart.  Best of all, the scones can be made ahead and stashed in the freezer.  In our house, that's a good thing because we can bake just a few at a time instead of being tempted with ten scones all at once.  But, it's also great for the holidays so you can have a fancy pants breakfast ready with basically no effort.

Whole-Wheat Cherry Scones (adapted from Huckleberry)
Makes 10 medium scones (One per person is plenty, but...I won't judge you if you want two!)

5 ounces dried Montmorency cherries
1-1/2 cups all-purpose flour
1/2 cup white whole wheat flour
2 tsp baking powder
1-1/2 tsp baking soda
1/3 cup sugar, plus more for sprinkling
1/2 tsp kosher salt
1/2 cup + 2 T cold butter, cut into small cubes
1/3 cup cold buttermilk or kefir
1 egg, whisked
Pinch of salt

1. If your cherries are old or a little dry, plump them in a hot water for 10 minutes.  Mine were nice and moist, so I skipped this step.  Either way, coarsely chop them.
2. In a large bowl, combine the flours, baking powder, baking soda, sugar, and salt.  Toss well wit hyour hands.  Add the butter, and work it in with your fingertips until the pieces are pea-sized.  Add the buttermilk and cherries and lightly toss to distribute.
3. Turn out onto a large, clean working surface.  Using the heel of your palm, quickly flatten out the dough.  Gather back together, and repeat a few times until the dough begins to hold together.
4. Pat the dough into a 12-inch long cylinder.  Lightly flatten the top, and cut into 10 triangles.
5. Transfer to an ungreased sheet pan, and pop in the freezer for at least 2 hours.
6. Then, either tightly wrap the scones and stash in the freezer for up to a month, or bake them right away.
7. To bake, preheat the oven to 375 degrees.  Line two baking sheets with foil or parchment, and arrange the scones with plenty of space between them.
8. Whisk together the egg and salt, and brush over the tops of the scones.  Sprinkle with sugar.
9. Bake 20-25 minutes, until nicely browned.  Let cool a minute or two before devouring!

I received complimentary samples of dried Montmorency cherries from Stoneridge Orchards for review purposes.  All recipe testing and opinions are my own.