We ramp up the goodness this tasty breakfast classic, Cherry-Oat Scones, with fruit, grains, and low-fat buttermilk.
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
How to Make It
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.
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.