Cherry-Ginger Scones

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)

Preparation

1. 1. Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.
2. 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. 3. Transfer flour mixture to a large mixing bowl; stir in cherries and crystallized ginger.
4. 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. 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.