Cherry Almond Scones

Whether for breakfast or a snack, these 100 percent whole-grain scones are packed with wholesome goodness. Even better: They’re a snap to make. An excellent source of fiber, these scones are also full of protein, calcium and iron. White whole-wheat flour, a version of whole-wheat flour that provides a lighter color and less dense texture, is perfect for scones. Almonds and in-season cherries provide beneficial antioxidants to fight inflammation and promote heart health.

Makes 8 large scones (for smaller scones, pat the dough into two 3/4-inch circles and cut each into six scones)

Ingredients
1 1/2 cups coarsely chopped, stemmed and pitted fresh cherries
1/2 cup old-fashioned oats
1/2 cup natural sliced almonds
2 cups white whole-wheat flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Saigon cinnamon
5 tablespoons cold unsalted butter, diced
1/2 cup whole milk, plus extra for glazing
1 large egg
1/2 teaspoon almond extract
1 tablespoon raw turbinado sugar

Directions
1.  Preheat oven to 425 F.

2.  Spray a large baking sheet with vegetable cooking spray.

3.  Combine chopped cherries, oats and almonds in small bowl; set aside.

4.  Whisk flour, sugar, baking powder, salt and cinnamon in a large bowl.

5.  Cut in butter with pastry cutter, fingers or fork until no pieces are larger than tiny peas. Stir in cherry mixture.

6.  Stir milk, egg and almond extract together in small bowl. Add to flour mixture and stir with fork just until combined, about 40 strokes. There will be some unincorporated ingredients, so form mixture into a ball in bowl, gathering up all the loose flour.

7.  Knead with hands about 10 times to incorporate all ingredients, taking care not to overmix.

8.  Turn out onto lightly floured surface and pat into a 3/4-inch-thick circle. Brush with a little milk and sprinkle with raw sugar.

9.  Cut into eight wedges with pizza cutter or sharp knife. Place wedges on baking sheet.

10.  Bake for 11 to 15 minutes, until lightly golden brown. Remove from baking sheet and cool on wire rack. Store in tightly covered bag or container, or freeze in zippered plastic bag.

Nutrition information (per serving)
315 calories
8 g protein
43 g carbohydrates
13 g fat (5.5 g saturated)
48 mg cholesterol
300 mg sodium
135 mg calcium
2 mg iron
305 IU vitamin A
3 mg vitamin C
6 g fiber