Oatmeal Scones

2 cups flour
1 T baking powder
2 cups rolled oats
8 T unsalted butter (one stick)
2 eggs, beaten
1/4 cup honey
2/3 cup half-and-half (or milk)
1/2 cup dried sour cherries (or currants, dried cranberries, etc.)
additional half-and-half for brushing.


Combine flour, baking powder and oats. Cut in the butter with a pastry blender until coarse grained. Add eggs, honey, and half- and-half, stirring only until combined. Fold in the cherries. Turn out on a lightly floured board and knead several times to distribute ingredients evenly. Divide in two and pat into 8-inch round cakes (3/4 to 1 inch in height) on a greased cookie sheet. Cut each cake into 6 or 8 wedges but do not separate. Brush with additional half-and-half. Bake in a 400 degree oven for twenty minutes or until nicely browned. Separate the wedges, cool slightly and serve.