Buttermilk Cherry Scones

• 34 cup low-fat buttermilk (chilled)
• 14 cup low-fat buttermilk
• 3 tablespoons egg whites
• 13 cup local wildflower honey
• 2 teaspoons vanilla
• 14 teaspoon almond extract
• 3 cups whole wheat flour
• 1 tablespoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon sea salt
• 12 cup light margarine (cold and cut into bits)
• 34 cup dried sour cherries
• ground cinnamon

1. Preheat oven to 400F.
2. Whisk together 3/4 cup low-fat buttermilk, egg whites, honey, vanilla & almond extracts.
3. Sift together flour, baking powder, baking soda, and sea salt.
4. Blend in cold butter.
5. Fold in cherries and buttermilk mixture with a rubber spatula until consistent and workable by hand.
6. Knead sticky dough gently 30 seconds on floured surface.
7. Form into 3/4-inch-thick round.
8. Use floured sharp knife to cut into 8 wedges.
9. Arrange on ungreased baking sheet.
10. Brush with 1/4 cup buttermilk and sprinkle with cinnamon.
11. Bake 18 minutes, turn off heat, and allow to rest in oven 5 minutes until golden.

lowfat buttermilk, lowfat buttermilk, egg whites, local wildflower honey, vanilla, almond, whole wheat flour, baking powder, baking soda, salt, light margarine, sour cherries, ground cinnamon

Taken from www.food.com/recipe/buttermilk-cherry-scones-220840 (may not work)