Chocolate Cherry Buttermilk Scones
If you are a cherry on top kind of person, these scones will make you happy.
The truth is, there aren’t enough recipes that include cherries, and especially when combined with dark chocolate chips and almond, their flavor is pretty amazing.
Also, scones tend to be deceptively sugary and caloric. We’re not saying to sub these in for your Greek yogurt and blueberries, but they’re a better option for when the baked good mood strikes.
Or for afternoon tea, naturally.
INGREDIENTS
- 1 cup whole wheat flour
- 1 cup almond meal
- 1/3 cup sugar in the raw
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup light buttermilk + additional for brushing
- 2 teaspoons almond extract
- 2 tablespoons safflower oil
- 1/2 cup dark chocolate chips or chunks
- 3/4 cup frozen dark cherries, quartered
DIRECTIONS
- Preheat oven to 375 F. Line baking sheet with parchment paper.
- Combine flour, almond meal, sugar, baking powder, baking soda, salt, and cardamom in large bowl. Add buttermilk, almond extract, and oil. Mix well, until dry ingredients are completely incorporated.
- Using a spatula, fold in chocolate chips, then very gently fold in cherries just until combined. Do not overmix.
- Using generous ¼-cup measures, drop batter about 1″ apart onto prepared baking sheet. Lightly brush surface of scones with buttermilk. Bake 18 to 20 minutes, or until tops are lightly golden brown and firm to touch.
WHY WE LOVE THIS RECIPE
We use whole wheat flour and almond meal to minimize bad carbs. Dark chocolate is rich in heart-healthy flavonoids and cherries contain anthocyanins, which are associated with lower risk of arthritis and heart disease.