Cherry-Ginger Scones

• 1 1/2 cups whole-wheat pastry flour
• 1 cup old-fashioned rolled oats
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 cup dried cherries
• 3 ounces crystallized ginger, coarsely chopped (about 1/2 cup)
• 1/4 cup low-fat buttermilk
• 2 large egg whites
• 1 tablespoon all-purpose flour (optional)

1. Preheat oven to 350u0b0. Line a baking sheet with parchment paper, and set aside.
2. Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process 10 seconds or until oats are finely chopped. Add margarine; process until mixture resembles coarse meal.
3. Transfer mixture to a large mixing bowl; stir in cherries and ginger.
4. Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to dry mixture; stir just until a sticky dough forms.
5. Transfer dough to parchment paper-lined baking sheet, and pat into a 9-inch circle (about 1 inch thick). Sprinkle with all-purpose flour, if necessary, to keep dough from sticking to hands.
6. Divide dough by hand or with a knife into 8 equal wedges. Separate wedges slightly, and bake at 350u0b0 for 25 minutes or until browned and a wooden pick inserted in center comes out clean.

flour, oldfashioned, brown sugar, baking powder, baking soda, salt, butter, cherries, ginger, lowfat buttermilk, egg whites, flour

Taken from www.myrecipes.com/recipe/cherry-ginger-scones-0 (may not work)