Buttery Cherry-Chip Scones (White Whole Wheat Flour)

Health score
1%
Buttery Cherry-Chip Scones (White Whole Wheat Flour)
35 min.
8
404kcal

Suggestions


Indulge in the delightful flavors of our Buttery Cherry-Chip Scones, a perfect treat for any morning meal, brunch, or even dessert! These scones are not only a feast for the taste buds but also a wholesome option, made with Gold white whole wheat flour that adds a nutty richness while keeping the texture light and fluffy. The combination of dried cherries and miniature semisweet chocolate chips creates a harmonious balance of sweet and tart, making each bite a delightful surprise.

Ready in just 35 minutes, these scones are incredibly easy to whip up, making them an ideal choice for busy mornings or leisurely weekends. The buttery aroma wafting through your kitchen as they bake will have everyone eagerly anticipating their first taste. Whether enjoyed fresh out of the oven or paired with a cup of tea, these scones are sure to impress family and friends alike.

With a caloric breakdown that includes a satisfying amount of healthy fats and carbohydrates, you can enjoy these scones guilt-free. So, gather your ingredients and get ready to treat yourself to a batch of these scrumptious Buttery Cherry-Chip Scones that are sure to become a beloved staple in your recipe collection!

Ingredients

  • cups flour whole wheat white
  • 0.3 cup sugar 
  • teaspoons double-acting baking powder 
  • 0.3 teaspoon salt 
  • 0.5 cup butter cold cut into 8 pieces
  • 0.5 cup cherries dried
  • 0.5 cup semisweet chocolate chips miniature
  •  eggs beaten
  • teaspoon almond extract 
  • 0.5 cup whipping cream 
  • serving p of sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • blender

Directions

  1. Heat oven to 400°F.
  2. In large bowl, mix flour, sugar, baking powder and salt.
  3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
  4. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle.
  5. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges.
  6. Sprinkle with sugar.
  7. Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges.
  8. Serve warm.

Nutrition Facts

Calories404kcal
Protein6.47%
Fat51.25%
Carbs42.28%

Properties

Glycemic Index
20.26
Glycemic Load
6.07
Inflammation Score
-6
Nutrition Score
5.634347791905%

Nutrients percent of daily need

Calories:404.11kcal
20.21%
Fat:23.51g
36.16%
Saturated Fat:9.22g
57.63%
Carbohydrates:43.63g
14.54%
Net Carbohydrates:38.73g
14.09%
Sugar:18.18g
20.21%
Cholesterol:38.16mg
12.72%
Sodium:327.1mg
14.22%
Alcohol:0.17g
100%
Alcohol %:0.22%
100%
Caffeine:12.72mg
4.24%
Protein:6.68g
13.36%
Vitamin A:1032.18IU
20.64%
Fiber:4.9g
19.59%
Calcium:112.08mg
11.21%
Iron:1.99mg
11.03%
Manganese:0.2mg
9.97%
Copper:0.19mg
9.56%
Phosphorus:83.17mg
8.32%
Magnesium:28.48mg
7.12%
Selenium:3.43µg
4.9%
Vitamin E:0.72mg
4.81%
Potassium:145.64mg
4.16%
Vitamin B2:0.07mg
3.98%
Zinc:0.5mg
3.33%
Vitamin D:0.35µg
2.32%
Vitamin B12:0.11µg
1.89%
Vitamin B5:0.18mg
1.79%
Vitamin K:1.56µg
1.48%
Vitamin B6:0.02mg
1.05%