Toasted Almond and Cherry Scones (Cooking Light)

By sybrmom

Ingredients

• 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

Details

Servings 10

Preparation

Step 1

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
Nutritional Information
Calories:258
Fat:8.7g (sat 3.9g,mono 3.1g,poly 0.9g)
Protein:5.7g
Carbohydrate:39.3g
Fiber:3.1g
Cholesterol:19mg
Iron:1.6mg
Sodium:363mg
Calcium:140mg
Jennifer Martinkus, Cooking Light, NOVEMBER 2009