Ingredients
1
cup 5-grain rolled whole-grain cereal or old-fashioned oats
3
cups Gold Medal™ white whole wheat flour
1/3
cup packed brown sugar
1
teaspoon baking soda
1
teaspoon cream of tartar
3/4
teaspoon salt
1/4
cup cold butter or margarine, cut into small pieces
1/2
cup dried cranberries, cherries or raisins
1
egg
1 1/2
cups buttermilk
Preparation
Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.
