I made these scones with whole wheat flour and fresh cranberries.  If such things make you squeamish, you could substitute white flour and dried cranberries or dried cherries.

Ingredients:

3 c. whole wheat flour

1 c. quick rolled oats

1/2 c. fresh cranberries

1/2 c. pecans, roughly chopped

1 T orange zest

1/2 tsp. salt

1 T baking powder

1 1/2 c. sugar

1/2  c. orange juice

1/4 c. water

3/4 c. butter or margerine

Method:

Heat oven to 425 degrees.

Mix together dry ingredients. 

 

Cut in butter and combine with fingers or pastry blender until mixture resembles coarse meal.   Add cranberries, pecans, and orange zest.  Mix well. 

Work in water and orange juice until dough sticks and all dry ingredients have been combined.  It will be dry and you will want to add water.  Don’t. Just keep working it with your hands.  Shape into a ball and transfer to a baking sheet or stone.  Press with the heels of your hands into a circle, 3/4 inch thick. 

 Score in quarters, like you would a round cake or pie, then cut each quarter into triangles until you have a four pointed star in the middle and the circle is made up of triangles.  Bake for 25 min. 

Cut along scored lines and remove finished scones to cooling racks.