Whole Grain Cherry Cardamom Scones Food

WHOLE GRAIN CHERRY CARDAMOM SCONES

Steps:

• Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
• In a blender, pulverize the oats until you have coarse flour.
• Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
• Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
• In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
• Gently fold in the cherries.
• Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
• Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
• Cool on a wire rack for 5 minutes before serving.

SWEDISH SCONES

Steps:

• Stir all the ingredients together, do not over mix.
• Make 2 buns and cut them a little so you will get four pieces easy to tear apart out of each bun.
• Bake at 425°F for 12 to 15 minutes.

CHERRY CREAM SCONES

Steps:

• Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. , Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. , Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. , Bake 15-20 minutes or until golden brown. Serve warm.