Chocolate-Cherry Buttermilk Scones

Ingredients:
1 cup white whole wheat flour
1 cup almond meal
1/3 cup turbinado sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
1/2 cup light buttermilk, plus additional for brushing
2 tsp almond extract
2 Tbsp safflower oil
1/3 cup dark chocolate chips or chunks
3/4 cup frozen tart cherries, thawed and quartered

Directions:
Preheat oven to 375°F. Line baking sheet with parchment paper.

Combine flour, almond meal, sugar, baking powder, baking soda, salt and cardamom in large bowl. Add buttermilk, almond extract and oil. Mix well, until dry ingredients are completely incorporated.

Fold in chocolate chips, then very gently fold in cherries using spatula, just until combined. Do not overmix.

Drop batter using generous ¼-cup measures onto prepared baking sheet, about 1” apart.

Lightly brush surface of scones with buttermilk.

Bake 18 to 20 minutes, or until tops are lightly golden brown and firm to the touch.

Makes 9 scones

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