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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Serve warm with tea or coffee Ingredients:
3/4 cup low-fat buttermilk (chilled) |
1/4 cup low-fat buttermilk |
3 tablespoons egg whites |
1/3 cup local wildflower honey |
2 teaspoons vanilla |
1/4 teaspoon almond extract |
3 cups whole wheat flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon sea salt |
1/2 cup light margarine (cold and cut into bits) |
3/4 cup dried sour cherries |
ground cinnamon |
Directions:
1. Preheat oven to 400°F.
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. Use floured sharp knife to cut into 8 wedges.
8. Arrange on ungreased baking sheet.
9. Brush with 1/4 cup buttermilk and sprinkle with cinnamon.
10. Bake 18 minutes, turn off heat, and allow to rest in oven 5 minutes until golden.
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