Ingredients

• 3 cups Whole Wheat Flour plus an additional 2-3 Tbsp for shaping the scones
• 1 1/2 cups Whole Grain Oat Flour
• 1/2 cup Light Brown Sugar
• 1 Tbsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Kosher Salt
• 1 tsp Cardamom
• 1 1/3 cups Unsalted Butter cut into 1/2-inch cubes and frozen
• 1 cup full fat Greek Yogurt
• 2 Eggs
• 2 Egg Yolks
• 4 Tbsp Honey
• 2 tsp Almond Extract
• 10 oz Cherries pitted
• 1 cup Pecans finely chopped

• 2 Tbsp Heavy Cream
• 2 Tbsp Sparkling Sugar

Instructions

1. Preheat the oven to 375°F. In a stand mixer fitted with a paddle attachment, add the whole wheat flour, oat flour, brown sugar, baking powder, baking soda, salt and cardamom. Turn the mixer on low and mix to combine.
2. Scatter the frozen butter on top of the flour mixture. Turn the mixer to medium-low and mix until the butter is the size of peas. Stop the mixer.
3. In a medium bowl whisk together the yogurt, eggs, egg yolks, honey and almond extract. With the mixer on low, add the yogurt mixture. Mix until just combined. Stop the mixer once to scrape the bowl with a spatula.
4. Add the cherries and pecans to the bowl. Turn the mixer on low and mix until just combined (be careful not to overmix the dough).
5. Turn the dough onto a lightly floured surface. Using your hands (dusted with some flour), lightly flatten the dough to about 1-inch thick. Fold the dough in half, so that you have a rectangle. Then fold it in half again so that you have a small square that’s about 8 inches wide and 2 inches tall (this process helps create flaky layers). Wrap in plastic wrap and place it in the fridge to chill for 15 minutes.
6. Once the dough has chilled, unwrap and place it on a lightly floured workspace. Using a bench scraper (or a knife) cut the square in half. Divide each log into 6 squares.
7. Place the scones on a baking sheet lined with parchment paper (6 scones per sheet pan). Brush just the tops of the scones with the heavy cream and sprinkle with sparkling sugar.
8. Bake for 18-20 minutes, until golden, rotating the pans halfway through baking.