Servings: 16
Prep Time: 25 Min.
Cook Time: 13 Min.

+ 2 1/4 c. all-purpose flour
+ 1/2 c. oatmeal
+ 1/3 c. and 1 Tbsp. sugar, divided
+ 2 tsp.baking powder
+ 1/2 tsp. baking soda
+ 1/2 tsp. ground cinnamon
+ 1/4 tsp. salt
+ 1/4 c. cold unsalted butter, cut into small pieces
+ 3/4 c. dried tart cherries, finely chopped
+ 1/2 c. low-fat buttermilk
+ 3 large eggs, divided (2 for scone batter; 1 for egg wash)
+ additional flour for cutting scones, etc.

1. Combine dry ingredients in a mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in the dried cherries.
2. In another bowl, whisk together the buttermilk and 2 eggs. Add liquid mixture to dry mixture, stirring just until moist (dough will be soft and sticky). Allow dough to rest for 10 min.
3. Preheat oven to 400°F. Prepare egg wash. Flour surface for forming scones. Turn out dough and knead 2-3 times. (Dough will be very soft). Divide dough in half. Roll each piece of dough into a 5 in. circle about 3/4 in. thick. Using a sharp knife, cut each round into 8 pie-shaped wedges. Using a metal spatula, carefully transfer wedges onto a cookie sheet, arranging so that wedges are not touching. They should be at least 1 1/2 in. apart. 4. In a small bowl, whisk remaining egg with 1 Tbsp. of water to make an egg wash. Brush a very light coat of egg wash onto the top of each scone; sprinkle tops of scones with remaining tablespoon of sugar, and bake for about 13 min., or until the tops are lightly browned and the insides are fully baked. The scones will be firm to the touch. Serve warm.

Calories: 142;   Calories From Fat: 4;   Saturated Fat: 2g;   Cholesterol: 34mg;   Total Carbs: 24g;   Fiber: 2g;   Sugar: 8g;   Protein: 3g;   Sodium: 191mg;