Cherry Chocolate Chip Scones

By foodiva

Ingredients

• 1 1/2 c (180g) whole wheat flour (measured correctly)
• 1 1/2 tsp (5g) baking powder
• 1/4 tsp (2g) salt
• 2 tbsp (28g) unsalted butter or good-quality margarine (such as this), cold & cubed
• 1/2 c (125g) Silk Black Cherry Dairy-Free Yogurt Alternative
• 1/4 c + 2 tsp (70mL) Silk Light Soymilk, divided
• 2 tsp (10mL) vanilla extract
• 1/2 c (70g) frozen pitted cherries, diced
• 2 tbsp (28g) miniature chocolate chips

Details

Servings 8
Adapted from amyshealthybaking.com

Preparation

Step 1

Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or foil. If using foil, lightly coat it with nonstick cooking spray.
To prepare the scones, whisk together the flour, baking powder, and salt in a medium bowl. Cut in the cold butter or margarine with a pastry cutter or the back of a fork until the mixture resembles a fine meal. Stir in the dairy-free yogurt, ¼ cup of milk, and vanilla. Gently fold in the cherries and 1 ½ tablespoons of chocolate chips.
Shape the dough into a ½”-tall circle onto the prepared baking sheet. Using a sharp knife, cut the circle into 8 wedges, and brush the tops with the remaining 2 teaspoons of milk. Gently press the remaining 1 ½ teaspoons of chocolate chips into the tops. Bake at 425°F for 12-15 minutes, or until light golden. Cool on the pan for 5 minutes before turning out onto a wire rack.