Dried berries and cherries are sold at most supermarkets in the dried-fruit aisle.
- Yield
- Makes 8 scones
- Active Time
- 20 minutes
- Total Time
- 45 minutes
Ingredients
-
- 1/2 cup chilled buttermilk plus additional for brushing
- 3/4 cup dried berries and cherries mixture, large pieces coarsely chopped
- 2 teaspoons vanilla extract
- 1 1/2 cups self-rising flour
- 1/3 cup honey-crunch wheat germ
- 1/3 cup (packed) dark brown sugar plus additional for sprinkling
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup chopped almonds
Preparation
-
- Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
- Whisk self-rising flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
- Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
Per serving: 294.18 (kcal) calories, 35.8 % calories from fat, 11.71 g fat, 5.63 g saturated fat, 23.11 mg cholesterol, 40.85 g carbohydrates, 2.85 g dietary fiber, 17.78 g total sugars, 38.00 net carbohydrates, 6.26 g protein