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Ingredients

1 cup whole wheat flour
¾ cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dried cherries, or chopped fresh, canned or frozen and thawed cherries. Drain canned or frozen cherries well.
¼ cup margarine or butter, melted
⅔ cup buttermilk (see Notes)
1 teaspoon vanilla

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees F.
  3. Combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
  4. Add the cherries and mix lightly.
  5. In a small bowl, combine the melted margarine or butter, buttermilk and vanilla. Add to the dry ingredients and mix gently.
  6. Spoon the dough into 10 equal mounds on a greased baking sheet. Bake until well browned, 18 to 20 minutes.
  7. Serve hot or at room temperature. Store leftovers in an airtight container at room temperature for 2 or 3 days.

Notes

  • Try with other dried fruit or fresh blueberries.
  • No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
10 scones
Prep time:
5 minutes
Cooking time:
20 minutes
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