Cherry-Ginger Scones

Name: Cherry-Ginger Scones
Ingredients: 1 1/2 cups whole-wheat pastry flour; 1 cup old-fashioned rolled oats; 1/4 cup packed brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter; 1 cup dried cherries; 3 ounces crystallized ginger, coarsely chopped (about 1/2 cup); 1/4 cup low-fat buttermilk; 2 large egg whites; 1 tablespoon all-purpose flour (optional)

12 ingredients

6 steps

Ingredients

1 1/2 cups whole-wheat pastry flour
1 cup old-fashioned rolled oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup dried cherries
3 ounces crystallized ginger, coarsely chopped (about 1/2 cup)
1/4 cup low-fat buttermilk
2 large egg whites
1 tablespoon all-purpose flour (optional)

Directions

1

Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.
2

Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process 10 seconds or until oats are finely chopped. Add margarine; process until mixture resembles coarse meal.
3

Transfer mixture to a large mixing bowl; stir in cherries and ginger.
4

Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to dry mixture; stir just until a sticky dough forms.
5

Transfer dough to parchment paper-lined baking sheet, and pat into a 9-inch circle (about 1 inch thick). Sprinkle with all-purpose flour, if necessary, to keep dough from sticking to hands.
6

Divide dough by hand or with a knife into 8 equal wedges. Separate wedges slightly, and bake at 350° for 25 minutes or until browned and a wooden pick inserted in center comes out clean.