Preheat the oven to 375 degrees.

If you do not have oat flour, make your own by scooping a heaping 1/2 cup of the oats into a food processor and process until the oats are a finer grain.

Add in the flour, the other 1/2 cup of oats, the brown sugar, baking powder and salt into the food processor. Process until just combined.

Add in the butter and process until you get small pea-sized pieces of butter, slightly larger pieces are ok.

With the mixer running, pour in the buttermilk and process until the dough starts to form a ball.

Pour the dough into a bowl and add in the cherries and chocolate. Use a spatula (or your hands) to mix them into the dough, being careful not to over-mix.

Once it all comes together, place the dough on a lightly floured board and form a disc with the dough. Fold the dough over itself in half and roll back out into a disc. Repeat another time. This folding creates great layers in the scones.

Roll back out to a disc that is about an inch or so high.

Place the disc of dough on a baking sheet lined with parchment paper.

Use a knife to cut the disc in half one way and in half another way to create a cross cut. Then, cut each of those in half so that you have 8 scones.

Bake at 375 for 22-27 minutes or until the edges are slightly golden and the center is cooked and not doughy.

Allow to cool on a baking sheet for about 10 minutes and then break the scones apart and serve!