Cherry Buttermilk Scones

2 1/4 cups all-purpose flour, plus additional for rolling 1/2 cup oatmeal 1/3 cup sugar plus 1 tablespoon sugar, divided2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup cold unsalted butter, cut into small pieces 3/4 cup dried tart cherries, finely chopped 1/2 cup low-fat buttermilk3 large eggs, dividedCombine flour, oats, 1/3 cup sugar, baking powder and soda, salt and cinnamon in a mixing bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in the dried cherries.In another bowl, whisk together the buttermilk and 2 eggs. Add liquid mixture to dry mixture, stirring just until moist (dough will be soft and sticky). Allow dough to rest 10 minutes.Heat oven to 400 degrees. Flour surface for forming scones.Turn out dough and knead two to three times. Dough will be very soft. Divide dough in half. Roll each piece of dough into a 5-inch circle about 3/4 inch thick. Using a sharp knife, cut each round into 8 pie-shaped wedges. Using a metal spatula, carefully transfer wedges onto a cookie sheet, arranging so that wedges are not touching. They should be at least 1 1/2 inches apart.In a small bowl, whisk remaining egg with 1 tablespoon water to make an egg wash. Brush a very light coat of egg wash onto the top of each scone; sprinkle with remaining tablespoon sugar, and bake about 13 minutes, or until the tops are lightly browned and the insides are fully baked. Scones will be firm to the touch. Serve warm.Serves 16.Nutrition values per serving: 142 calories, 4 g fat (2 g saturated), 24 g carbohydrates, 2 g fiber, 3 g protein, 34 mg cholesterol, 191 mg sodium.www.choosecherries.com