-
1
Preheat oven to 425 degrees F (220 degrees C).
-
2
Line a heavy duty baking sheet with parchment paper.
-
3
To prepare fruit, cover with boiling water and let stand 5 minutes.
-
4
Drain and dry with paper toweling.
-
5
In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
-
6
In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar.
-
7
Process briefly to blend ingredients.
-
8
Drop in chunks of butter and pulse to cut in.
-
9
Stop when you have a coarse, grainy mixture.
-
10
Alternately you can do this by had with a pastry blender or two knives.
-
11
Remove mixture to a large mixing bowl.
-
12
Make a well in the center.
-
13
Stir in buttermilk/egg mixture.
-
14
Blend in dried cherries.
-
15
Stir with a fork to make a soft dough.
-
16
Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough.
-
17
Divide the dough into 3 equal size pieces.
-
18
Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick.
-
19
Cut each circle into eight wedges.
-
20
Place on baking sheet.
-
21
Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
-
22
Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.
