Cherry Lemon Oat Scones

2 cups old-fashioned, rolled oats

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/3 cup whole milk + 2 Tbsp. (for brushing tops of scones)

1 Tbsp. vanilla extract

1 egg, lightly beaten

2 Tbsp. lemon zest

1 1/2 cups pitted, chopped Rainier cherries (or Royal Ann)

Optional: Coarse sugar (such as Demerara) for sprinkling on top of scones

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment, and set aside. 
2. In a large bowl, combine the dry ingredients: oats, flour, granulated sugar, baking powder, salt. 
3. In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup milk, vanilla extract, egg, and lemon zest. 
4. Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. Gently fold in chopped cherries.
5. Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter. 
6. Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet. 
7. Brush the top of each scone with the remaining 2 Tbsp. milk. If using the coarse sugar, sprinkle evenly on top of each scone. 
8. Bake the scones for about 15 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool. 
9. Serve warm, with your warm beverage of choice! (They are lovely with tea or coffee.) Store scones in an air-tight container on the counter for 2 days or in the refrigerator for 3-5 days.