Whole Grain Cherry Cardamom Scones

1. 1

   Preheat oven to 400u00b0F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.

2. 2

   In a blender, pulverize the oats until you have coarse flour.

3. 3

   Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.

4. 4

   Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.

5. 5

   In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.

6. 6

   Gently fold in the cherries.

7. 7

   Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.

8. 8

   Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.

9. 9

   Cool on a wire rack for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.