Cranberry Oat Scones

2 cups all-purpose flour
1/2 cup oatmeal
6 tablespoons granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons cold unsalted butter
1/2 cup dried cranberries
3/4 cup buttermilk

Heat the oven to 375 degrees F.

In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)

On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

NOTE: You can also brush the tops of the scones with cream and sprinkle with turbinado sugar before baking to add a little crunch and some extra sweetness.