This bread comes together in less than 30 minutes and is best served warm from the oven. Substitute an equal amount of chopped pistachios or walnuts for the almonds, if you prefer.
Cooking Light NOVEMBER 2009
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.
Go to full version of