Country Scones

This recipe is adapted from the Zingerman's Bakehouse scone recipe in their first cookbook. They joined us for a Book + Supper Club in the winter of 2019.

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2 cups 2 tbsp all-purpose flour
3/4 cup granulated sugar
1 1/2 cup 1 tbsp old-fashioned rolled oats
1 tbsp baking powder
1/2 tsp baking soda
2/3 cup dried cherries
1 tsp salt
1/2 cup whole milk
3/4 cup butter, melted
3/4 cup pecans pieces


  1. In a large bowl combine all of the dry ingredients
  2. Add the wet and mix until well-combined into a sticky dough
  3. Scoop a 1/4 cup ball and place on a parchment or silicone mat-lined baking sheet
  4. Slightly flatten and chill at least 30 minutes or overnight in the freezer
  5. Heat oven to 325F and bake until golden brown and cooked through (about 15-20 minutes)
  6. Allow to cool on a wire rack