Addictive! These scones are amazing! Right from the oven they are crisp on the outside and perfectly moist on the inside; great on-the-go breakfast during busy work weeks! I can usually put this bread together in ~12 minutes (minus cook time). A few tips: 1) Don't try to knead, roll & cut; just drop these scones onto parchment lined paper and bake for a rustic look. The bread will be more like cookie dough batter. 2) Use any dried fruit / nut combo you want; I used a dried cranberry, cherry & blueberry blend and walnuts. 3) Sub out sour cream for plain low-fat greek yogurt for more protein. 4) For personal preference, I used nutmeg in lieu of allspice. 5) skip the glaze; it's unnecessary and saves on calories / sugar. I've made these several times and can't get enough - definitely a recipe that I make over & over again. Wouldn't hesitate to make and serve for company either. This one is a keeper; Enjoy!
Toasted Almond and Cherry Scones
Photo: Ellen Silverman; Styling: Toni Brogan
More From Cooking Light
Amount per serving
- Calories: 258
- Fat: 8.7g
- Saturated fat: 3.9g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.9g
- Protein: 5.7g
- Carbohydrate: 39.3g
- Fiber: 3.1g
- Cholesterol: 19mg
- Iron: 1.6mg
- Sodium: 363mg
- Calcium: 140mg
- 4.5 ounces all-purpose flour (about 1 cup)
- 3.3 ounces whole-wheat pastry flour (about 3/4 cup)
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 5 tablespoons chilled butter, cut into small pieces
- 1 cup fat-free sour cream
- 1 teaspoon vanilla extract
- 1/3 cup chopped dried cherries
- 1/3 cup chopped almonds, toasted
- Cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons 2% reduced-fat milk
- 1. Preheat oven to 400°.
- 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place oats in a food processor; process until finely ground. Add flours, brown sugar, and next 5 ingredients (through allspice) to processor; pulse 3 times. Add butter; pulse 5 times or until mixture resembles coarse meal. Add sour cream and vanilla; pulse 3 times or just until combined (do not overmix). Add cherries and nuts; pulse 2 times.
- 3. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter to form 10 rounds. Place rounds 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 14 minutes or until golden brown. Remove from baking sheet; cool on a wire rack.
- 4. Combine powdered sugar and 4 teaspoons milk, stirring with a whisk. Drizzle powdered sugar glaze over scones.
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