Cherry-Oat Scones

Photo: Levi Brown
We ramp up the goodness this tasty breakfast classic, Cherry-Oat Scones, with fruit, grains, and low-fat buttermilk.


Makes: 8 scones (serving size: 1 scone)

Nutritional Information

Calories 248
Fat 7.3 g
Satfat 4 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 42 g
Fiber 4 g
Cholesterol 16 mg
Iron 2 mg
Sodium 122 mg
Calcium 54 mg


1/2 cup quick-cooking oats
1 cup whole-wheat flour
1 cup all-purpose white flour
1/4 cup dark brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
3/4 cup unsweetened, dried tart cherries
4 tablespoons cold, unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons sugar, for sprinkling, optional
Fat-free Greek yogurt and sugar-free jam, for serving, optional


1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine.

2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined baking sheet. Dab cold water over surface of each scone to smooth. Sprinkle with about 1/2 tsp sugar, if desired. Bake until scones are golden and sugar has melted (about 30 minutes). Optional: Serve with fat-free Greek yogurt and sugar-free jam.