Dried Cherry and Almond Scones Recipe

Dried Cherry and Almond Scones Recipe

  • 1 egg
  • 1 egg white
  • 1/3 cup canola oil
  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup buttermilk
  • 1/2 teaspoon almond extract
  • 1/3 cup nonfat dry milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup dried cherries, coarsely chopped
  • 2 tablespoons sugar (optional)
  1. Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
  2. Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA(R) Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended
  3. Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
  4. Bake in a preheated 350 degrees F oven for 10-15 minutes.
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