Low Fat Mini-Scones

Low-Fat Orange Cherry Mini-Scones

1 cup all-purpose flour
1/4 cup packed brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. cold butter
2 cups whole wheat flour (I used whole wheat pastry flour)
1/4 cup regular rolled oats
1 1/2 cups low-fat buttermilk
1 t. vanilla extract
1 T. grated orange zest
1/2 cup chopped dried cherries
1 egg white
2 T. Turbinado sugar (sugar in the raw)

Combine all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry cutter or fork until mixture forms fine crumbs. Stir in whole-wheat flour, oats and cherries.

Combine buttermilk, zest and vanilla and add to dry mixture, stirring gently and just enough to form a dough. If mixture seems too dry, add a touch of buttermilk just until dough holds together. The dough shouldn’t be too sticky. Mix with hands briefly if necessary.

Turn dough onto a baking sheet lined with parchment paper and pat into an 8-inch square. Cut dough into 30 small triangles or wedges and separate wedges just slightly on the sheet. Brush egg white over dough and sprinkle evenly with turbinado sugar. Bake at 400° for 13 to 15 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.

Rachel says that you can use raisins instead of cherries, in which case you might want to eliminate the orange zest and add 1 t. cinnamon.