Cherry-Oat Scones

Cherry-Oat Scones Photo: Levi Brown


  • 1/2 cup quick-cooking oats
  • 1 cup whole-wheat flour
  • 1 cup all-purpose white flour
  • 1/4 cup dark brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon baking powder
  • 3/4 cup unsweetened, dried tart cherries
  • 4 tablespoons cold, unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • 2 tablespoons sugar, for sprinkling, optional
  • Fat-free Greek yogurt and sugar-free jam, for serving, optional


1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine.

2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined baking sheet. Dab cold water over surface of each scone to smooth. Sprinkle with about 1/2 tsp sugar, if desired. Bake until scones are golden and sugar has melted (about 30 minutes). Optional: Serve with fat-free Greek yogurt and sugar-free jam.

    We ramp up the goodness this tasty breakfast classic, Cherry-Oat Scones, with fruit, grains, and low-fat buttermilk.
  • Yield: Makes: 8 scones (serving size: 1 scone)

Nutritional Information

Calories per serving: 248
Fat per serving: 7.3g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 1.6g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 5g
Carbohydrate per serving: 42g
Fiber per serving: 4g
Cholesterol per serving: 16mg
Iron per serving: 2mg
Sodium per serving: 122mg
Calcium per serving: 54mg

Good to Know

You can replace the dried cherries with cranberries, raisins, or nuts.

This Recipe Is