Cherry Cardamom Scones

Serves 8

These are great just hot from the oven or split and toasted with butter
the next day. You can also try flavoring with dried pineapple, dates,
raisins or currants.

2 cups unbleached organic white flour (you may use a mixture of white
and whole wheat pastry flour, if desired, to measure 2 cups)
1/3 cup organic natural cane sugar
11/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp baking soda
1/4 tsp sea salt
6 Tbsp unsalted, softened butter
1 organic egg
1/2 cup organic buttermilk or plain kefir
1 tsp vanilla extract
2/3 cup dried cherries, coarsely chopped


Preheat oven to 400 F. Line a cookie sheet with parchment paper (do
not spray or oil) and set aside. Combine the flour, sugar, baking
powder, cardamom, baking soda and salt in a large mixing bowl.

Using a pastry blender or two knives, cut in the butter until it is
well mixed and the flour resembles coarse crumbs. Set aside.

In a separate medium bowl, lightly beat the egg. Whisk in the
buttermilk and vanilla. Add this to the flour and oat mixture. Stir to
combine. Gently fold in the cherries.

Drop the scones into 8 rounded balls on the parchment-lined cookie
sheet a couple of inches apart from one another. The scones will rise
and enlarge considerably. Bake until golden brown, about 17 to 20
minutes or until a toothpick inserted into the center of a scone comes
out clean. Cool on a wire rack for 5 minutes before serving.

Nutrition Information
Per serving (85g-wt.): 270 calories (80 from fat), 9g total fat, 6g
saturated fat, 2g dietary fiber, 5g protein, 39g carbohydrate, 50mg
cholesterol, 270mg

Source: <http://www.wholefoodsmarket.com/recipes/scones_cc2.html>


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