Whole Wheat Scones
I bake three batches, each made separately, serve 4 for dinner and freeze the rest for later in the holiday.
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons brown sugar
1/2 cup dried cherries
1/3 cup butter
8 ounces sour cream
1 egg yolk, beaten
1 egg white, slightly beaten
2 tablespoons white sugar
1/4 teaspoon cinnamon
Stir together flours, leavening, salt and sugar. Using a pastry cutter, cut butter into dry ingredients until mixture resembles coarse crumbs. Add cherries, tossing to mix. Make well in center. Combine cream, and egg yolk and pour into center. Using a fork, stir just until moist. Turn dough out onto lightly floured surface and knead about 12 times. Pat out dough into a 9 inch circle. Cut into 8 wedges, place on baking sheet about 1/2 inch apart. Brush with beaten egg white and sprinkle with a bit of cinnamon mixed with white sugar. Bake at 400 degrees for 10 to 12 minutes or until light brown. Cool on wire rack. Serve some warm for supper and freeze remaining batches for brunch later in the month. To freeze, double warp. Remove wrapping and wrap in foil, place in 350 oven for 10-15 minutes.