Whole Wheat Scones Made With Rainer Cherries

So I'll admit I've been craving these scones all week but dreading making them because well I Hate Breakfast. I am a breakfast hater. And then once I finally made them, I wished I would have made them without the wheat flour. Don't get me wrong, they still tasted good but I wanted fluffier less dense scones. But here goes the recipe, feel free to substitute the whole wheat flour for all purpose flour.


Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chilled and cubed butter (1 1/2 sticks)
1 cup buttermilk
1 cup pitted and halved cherries(If you want you can freeze them to keep them from bursting in the dough)
3 tablespoons melted butter
1 tablespoon coarse cane sugar


1. First things first, wash and cut your cherries and freeze them if that is what you want to do, I decided not to because the Rainier cherries aren't super juicy but if i was using Bing cherries I would have.


2.Preheat oven to 375 Degrees Fahrenheit


3. In a large bowl whisk together flours, sugar, baking powder, baking soda and salt.

4.Now cut in your butter, I just used two knives in a back an forth motion (think hand bars on an elliptical machine how the go back and forth at opposite times)but if you have a pastry blender by all means use it. Mix until your dough looks like a coarse meal with plenty of small chunks of butter in it

5.Make an impression in the middle of your dough and pour the buttermilk in. 

Buttermilk I know its blurry... Sorry!

6.Now continue mixing with your knives or pastry blender until the dough forms a crumbly ball. The dough will still be somewhat dry so don't worry

7. Go ahead and transfer your dough to a space where you can knead it and shape it into a large rectangle. Press your cherries into the dough and try to get some fully covered.

8.Now you can cut your dough into four equal rectangles and than cut each rectangle on the diagonal to get pretty little scones.I personally did not do this because well i just wanted to eat, having it look pretty didn't matter because once again I hate breakfast.


9 Place scones on a lightly greased baking sheet(I couldn't find mine hence the pan)lightly butter the tops with the melted butter and sprinkle with the sugar to get a crunchy crusty top. 

10.Now you can chill your dough in the freezer for 5-7 minutes to help it keep its shape or be lazy and skip this step and go directly to step 11.


11.Bake for 20 minutes or until golden brown, remove from oven and enjoy while warm with some homemade jam!

feel free to substitute the cherries for any other type of fruit, hell I was half tempted to just use frozen strawberries this morning so I didn't have to pit the cherries but I talked Dan into prepping the cherries for me so I stuck with them.