These scones are wonderful with ginger jam and butter.
Yield: Serves 8.
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt (3/4 teaspoon if using kosher salt)
- 1 cup uncooked old-fashioned rolled oats
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 1/3 cup honey
- 1/2 cup vanilla yogurt
- 1/2 cup low-fat milk
- 1 egg
- 1/2 cup chopped pistachios
- 1/2 cup dried cherries
Preheat oven to 375 degrees F. In a food processor, add the flour through salt. Pulse to blend. Next, sprinkle in the oats and butter atop the flour mixture in the food processor. Pulse together until mixture resembles coarse crumbs, with about five one-second-interval pulses.
In a large bowl, whisk together the honey, vanilla yogurt, milk, and egg. Add in half of the flour/oat mixture to the bowl and stir to incorporate. Once incorporated, add in the remaining flour/oat mixture. If mixture is too wet, add in a tablespoon of flour at a time. If too dry, add in a tablespoon of milk at a time. Next fold pistachios and dried cherries to incorporate.
Line a baking sheet with parchment paper, and on top of the lined sheet pat the scone mixture into an 8-inch-diameter circle. Cut the mixture into eight equal wedges with a serrated knife.
Place the pan in the oven and bake for 15 to 20 minutes or until lightly browned and an inserted toothpick comes out clean. Remove from the oven and baking sheet to a cooling rack for at least five minutes before serving. Enjoy.
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