Scone Recipe - my new favorite (healthier than Ina's)

	Here's my new fav scone recipe from Health Magazine.  I double the brown sugar and increase dried fruit.  I also add nuts.  I usually use 2 cups of white flour  (Arn doesn't like wheat flour - it's a texture thing ).  Also I use whatever milk I have on hand (yogurt, coffee creamer, skim, etc).  I also sprinkle the tops before baking with raw sugar.  They always turn out great.  Dried tart cherry ones are our favorites. One recipe uses no eggs and 1/2 stick butter so that's good but I've probably made them unheathy by increasing the sugar. So far we've had Date and Walnut - Gma's fav Dried Cherry and Walnut - Arn's fav Raisin and Walnut I plan on trying - Pumpkin and Pepita and Cranberry Orange

Cherry-Oat Scones

Ingredients

• 1/2 cup quick-cooking oats
• 1 cup whole-wheat flour
• 1 cup all-purpose white flour
• 1/4 cup dark brown sugar, firmly packed
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon baking powder
• 3/4 cup unsweetened, dried tart cherries
• 4 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup buttermilk
• 2 tablespoons sugar, for sprinkling, optional
• Fat-free Greek yogurt and sugar-free jam, for serving, optional
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Preparation

1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine.
2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined baking sheet. Dab cold water over surface of each scone to smooth. Sprinkle with about 1/2 tsp sugar, if desired. Bake until scones are golden and sugar has melted (about 30 minutes). Optional: Serve with fat-free Greek yogurt and sugar-free jam.

• Yield: Makes: 8 scones (serving size: 1 scone)

Nutritional Information

Calories per serving:	248
Fat per serving:	7.3g
Saturated fat per serving:	4g
Monounsaturated fat per serving:	1.6g
Polyunsaturated fat per serving:	0.3g
Protein per serving:	5g
Carbohydrates per serving:	42g
Fiber per serving:	4g
Cholesterol per serving:	16mg
Iron per serving:	2mg
Sodium per serving:	122mg
Calcium per serving:	54mg

Good to Know

You can replace the dried cherries with cranberries, raisins, or nuts.

Frances Boswell