cranberry-oatmeal scones

One night I was re-reading my son's "Martin the Warrior" book, one of the thumpingly good adventure tales written by Brian Jacques. On page 127, we hear a conversation between Rose ( a mousemaid), and Grumm ( a mole), on the run from pirates:

"Grumm massaged his ample stomach as it gurgled plaintively. "Hurr,"scuse oi, moi tummy's a-thicken moi mouth 'as forgotted 'ow to eat."

Rose propped herself up on two paws. "What I wouldn't give for a plain ordinary oatmeal scone spread with honey right now."

After reading that, my stomach gurgled and sent me straight to the kitchen to come up with these oatmeal scones with dried cranberries and drizzled with honey. The oatmeal flour makes them amazingly tender.

*to make oatmeal flour, simply whiz rolled oats in a blender until finely ground

Preheat oven to 350F.

1 1/2 cups King Arthur flour

1/2 cup oatmeal flour

1/4 cup sugar

7 tablespoons unsalted, cold butter, cut in pieces

2 t. baking powder

3/4 cup low-fat buttermilk

1 cup dried cranberries

honey for drizzling

egg wash (optional)

Mix flours, sugar, butter and baking powder in mixer bowl until mixture resembles cornmeal and butter is incorporated.

Add buttermilk and cranberries and mix again until dough comes together.

Pat dough into a ball and roll out into an 8" or 9" circle.

Cut circle in half, then cut each half two more times, giving you 3 scones for each half.

Arrange the scone triangles on a baking sheet fitted with foil or parchment. Brush with beaten egg if desired.

Bake for 25 minutes, or until lightly browned on top.

Drizzle honey on the scones while still warm.

Serve with warm cider and a cinnamon stick.