Cherry-Oat Scones

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

Yield: Makes: 8 scones (serving size: 1 scone)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 7.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 5g
  • Carbohydrate: 42g
  • Fiber: 4g
  • Cholesterol: 16mg
  • Iron: 2mg
  • Sodium: 122mg
  • Calcium: 54mg

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

Preparation

  1. 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. 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.
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