Cherry Almond Scones

These healthy breakfast or brunch treats contain brown sugar substitute, buttermilk and a small amount of butter, along with dried tart cherries and toasted almonds.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons brown sugar substitute (Splenda)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter
• 1/2 cup dried tart cherries, chopped
• 1/4 cup chopped toasted almonds
• 1 cup low-fat buttermilk
• 1 tablespoon water
• 1 or 2 drops almond extract

Directions:

Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, whisk together flour, 2 tablespoons of the brown sugar substitute, baking powder and salt. Cut in butter until coarse crumbs form. Stir in cherries and almonds. Make a well in center; gradually stir in buttermilk until a soft dough is formed. Do not overwork dough; it will be sticky. Divide dough in half. On lightly floured board pat each half into an 8-inch round about 1/2-inch thick. Cut each round into 8 wedges. Place on sprayed baking sheet. Mix water with almond extract and brush on scones. Sprinkle on the remaining 1 tablespoon brown sugar substitute. Bake 15 to 18 minutes until golden brown.

Number of Servings: Makes 16 scones