Toasted Almond and Cherry Scones

Ingredients

• 0.3 cup almonds toasted chopped
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 5 tablespoons butter chilled cut into small pieces
• 0.3 cup cherries dried chopped
• 1 cup flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 4 teaspoons milk 2% reduced-fat
• 0.5 cup old-fashioned rolled oats 
• 0.5 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 cup cup heavy whipping cream fat-free sour
• 1 teaspoon vanilla extract 
• 0.8 cup pastry flour whole-wheat

Equipment

• food processor
• baking sheet
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Preheat oven to 40
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
3. Place oats in a food processor; process until finely ground.
4. Add flours, brown sugar, and next 5 ingredients (through allspice) to processor; pulse 3 times.
5. Add butter; pulse 5 times or until mixture resembles coarse meal.
6. Add sour cream and vanilla; pulse 3 times or just until combined (do not overmix).
7. Add cherries and nuts; pulse 2 times.
8. Turn dough out onto a lightly floured surface; knead lightly 3 times.
9. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter to form 10 rounds.
10. Place rounds 1 inch apart on a baking sheet lightly coated with cooking spray.
11. Bake at 400 for 14 minutes or until golden brown.
12. Remove from baking sheet; cool on a wire rack.
13. Combine powdered sugar and 4 teaspoons milk, stirring with a whisk.
14. Drizzle powdered sugar glaze over scones.