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Cherry-Ginger Scones

Jim Bathie
Prep time 20 mins
Bake time 25 mins
Total time 45 mins
Yield 8 servings (serving size: 1 scone)
Bet you never thought you'd be eating scones while you were on a diet! These scones, however, are so diet friendly that they aren't even a dessert—you can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way.Resistant Starch: 1.2g

Ingredients

  • 1 1/2 cups whole-wheat pastry flour
  • 1 cup old-fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup dried cherries
  • 1/2 cup crystallized ginger, coarsely chopped
  • 1/4 cup low-fat buttermilk
  • 2 large egg whites, whisked
  • All-purpose flour (as needed)

Nutrition Information

  • calories 348
  • fat 13 g
  • satfat 7.5 g
  • monofat 3 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 53 g
  • fiber 5 g
  • cholesterol 31 mg
  • sodium 271 mg

How to Make It

  1. Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.

  2. Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process 10 seconds or until oats are finely chopped. Add butter; process until mixture resembles coarse meal.

  3. Transfer flour mixture to a large mixing bowl; stir in cherries and crystallized ginger.

  4. Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until a sticky dough forms.

  5. Transfer dough to parchment paper–lined baking sheet, and pat into a 9-inch circle (about 1-inch thick). Sprinkle with all-purpose flour, if necessary, to keep the dough from sticking to hands. Divide the dough into 8 equal wedges. Separate wedges slightly, and bake at 350° for 25 minutes or until golden brown and a wooden pick inserted in center comes out clean.

The CarbLovers Diet