Ingredients
- 2 cups white whole wheat flour (e.g., King Arthur Brand)
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 3 tablespoons cold unsalted butter, cut into bits
- 1 cup dried tart cherries, roughly chopped (or dried cranberries)
- ¾ cup low-fat buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon pure almond extract
- 1 large egg
- 1 large egg white, lightly beaten
- 2 teaspoons turbinado sugar
Method
Preheat oven to 350°F.
In a large bowl whisk the flour, sugar, baking powder, salt, and cardamom in a large bowl. Cut in butter with a pastry blender or your fingers until mixture resembles coarse meal. Stir in cherries.
In a medium bowl whisk the buttermilk, vanilla, almond extract and egg until just blended. Add buttermilk mixture to flour mixture, stirring just until moist (dough will be sticky).
Turn the dough out onto a well-floured surface. Dust top of the dough with flour, and pat with fingertips into an 8-inch circle. Cut dough into 8 wedges. Arrange wedges 1/2 inch apart on a baking sheet coated with nonstick cooking spray. Brush egg white over wedges and sprinkle with turbinado sugar.
Bake 22-25 minutes or until golden. Transfer to wire rack with a spatula and cool 5 minutes. Serve warm or cool to room temperature.
Categories
Breads, Christmas
Cardamom-Cherry Christmas Eve Scones. To import, drag image to your MacGourmet recipe box.