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Cherry-Oat Scones

Photo: Levi Brown
Yield Makes: 8 scones (serving size: 1 scone)
We ramp up the goodness this tasty breakfast classic, Cherry-Oat Scones, with fruit, grains, and low-fat buttermilk.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.