Cherry Almond Ricotta Drop Scones

Ingredients

• 0.3 cup almonds toasted sliced
• 1 tablespoon double-acting baking powder 
• 0.3 cup brown sugar divided packed
• 4 tablespoons butter unsalted diced cold
• 2 tablespoons canola oil 
• 0.5 cup cherries dried
• 1 large eggs lightly beaten
• 0.3 cup buttermilk fat-free divided
• 0.3 cup orange juice fresh
• 1 teaspoon orange rind grated
• 1 cup part-skim ricotta cheese (such as Calabro)
• 0.5 teaspoon salt 
• 0.8 cup unbleached flour all-purpose
• 1 teaspoon vanilla extract 
• 1 cup whole-grain pastry flour 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• microwave
• measuring cup

Directions

1. Preheat oven to 42
2. Combine cherries and juice in a small microwave-safe bowl. Microwave at HIGH 1 minute; let stand 5 minutes.
3. Drain; discard liquid. Finely chop cherries.
4. Combine ricotta cheese, 1 tablespoon sugar, rind, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture.
5. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.
6. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
7. Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
8. Add cherries and almonds; toss.
9. Add buttermilk mixture; stir just until combined.
10. Drop dough by 1/4 cupfuls 3 inches apart onto a baking sheet lined with parchment paper.
11. Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk. Gently brush top and sides of dough with egg mixture.
12. Bake at 425 for 15 to 16 minutes or until golden.
13. Remove from pan; cool slightly on a wire rack.
14. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy.
15. Serve with warm scones.