Cherry-Ginger Scones

cherry-ginger-scones Recipe
Jim Bathie
These scones are made with whole wheat pastry flour and rolled oats and flavored with sweetened dried cherries and crystallized ginger.


8 servings

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional 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
1.2 g


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 butter
1 cup dried cherries
3 ounces crystallized ginger, coarsely chopped (about 1/2 cup)
1/4 cup low-fat buttermilk
2 large egg whites
1 tablespoon all-purpose flour (optional)


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 margarine; process until mixture resembles coarse meal.

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

4. Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to dry 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 dough from sticking to hands.

6. Divide dough by hand or with a knife into 8 equal wedges. Separate wedges slightly, and bake at 350° for 25 minutes or until browned and a wooden pick inserted in center comes out clean.

The CarbLovers Diet,


July 2010
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