Scones are usually a guilty pleasure when you are eating healthy-but guess what? You can eat these with less guilt! Oat and whole wheat flour give you a lot of fiber, brown sugar brings the glycemic index lower, and you get a bit of sweetness from the dried cherries, too. And as healthy as these are, they are full of flavor and tender because of ginger and orange zest.
I made these for Father’s Day and the papas gobbled them all up! I don’t think they knew they were healthy-or cared!
Healthy Cherry Oat Scones
Ingredients
1/2 cups of rolled oats
1 cup of whole wheat flour
1 cup of regular flour
1/4 cup of light brown sugar
1/4 teaspoon of salt
1/4 teaspoon ground dried ginger
1 Tbsp. of orange zest
1 Tbsp. baking powder
3/4 cups of dried cherries, chopped
4 tablespoons of butter, cut up
1 cup of low-fat buttermilk
2 tablespoons of coarse sugar
Directions
Preheat oven to 375˚, line baking sheets with parchment paper and set aside.
In a food processor pulse the first eight ingredients through to the baking powder until combined. Add the fruit and the butter and pulse again until you have a sandy, crumbly mixture.
Pulse in the buttermilk until dough forms. Drop by the 1/4 cup fulls into large dollops, so that you have about 8-10 scones, a few inches apart. Dip your fingers in cold water and tap the tops of the dollops to fatten and smooth out a touch. Sprinkle half a teaspoon of sugar on each wet top.
Bake for about 30 minutes until golden and set.
You can freeze the dough dollops ahead of time, and then bake them. If you bake them from being frozen add another 5 to 10 minutes to the baking time.
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