1 ¾ cups whole wheat pastry flour
3 shakes salt
¾ tsp. baking soda
1 tsp. baking powder
½ cup (1 stick) unsalted butter, cold and cut into small pieces
¾ cup old-fashioned rolled oats
½ cup cranberries, cut in half
Zest of one orange, chopped
OJ and buttermilk to make 2/3 cup (I usually just puree the orange I used for the zest)

Egg Wash:
1 large egg
1 tablespoon milk

Preheat the oven to 375°F and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In the food processor combine butter, flour, salt, baking soda, and baking powder. Remove and put in mixing bowl and add the rolled oats, cranberries and zest. Mix until combined. Stir in the OJ/buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7” round and about 1 ½” thick. Cut this circle into 6 triangular sections. Place the scones on the baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 – 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.