Cherry Scones

1. At least 3 hours before making scones, wash, dry, cut, pit and freeze cherries. This will keep the cherries from bursting in the dough.
2. Preheat oven to 375°F. Combine turbinado and cinnamon. Set aside.
3. In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
4. With a pastry blender, cut butter into the flour mixture until it resembles coarse meal (chunks the size of a pea).
5. Make a well in the center of the mixture, and pour in the buttermilk.
6. Mix with pastry fork until the dough comes together. Knead dough on a clean surface until just incorporated. Don’t worry, dough will be somewhat dry.
7. Press dough into a shallow rectangle, about 1-inch thick. Press 1/2 cup of the cherries into one side of the rectangle of dough. Fold the other side over using the pastry knife to loosen it from the surface. Shape dough back into a rectangle. Press remaining fruit into the top of the dough.
8. Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
9. Place scones on a baking sheet lined with parchment paper or a Silpat. Brush tops with melted butter. Sprinkle with cinnamon turbinado mixture. Place in freezer for 5-10 minutes. Chilling the dough helps it to hold its shape while baking.
10. Bake for 20 minutes or until golden brown. Serve warm.