Whole Wheat Cherry Scones

Whole Wheat Cherry Scones

My family loves these scones and being whole wheat makes them feel slightly healthier. Whole wheat flour is lower glycemic for diabetics, you can also use coconut sugar to substitute the brown sugar and turbinado sugar which is lower glycemic.

What you need:

4 cups whole wheat Flour

2 Tbls baking powder

1 tsp salt

4 oz unsalted butter

1 cup brown sugar

1 1/2 cups buttermilk

1 cup dried cherries

enough alcohol about 3/4 c to soak the cherries in vodka, bourbon, gin, moonshine, whatever is in your cupboard.

Turbinado sugar for sprinkling on top

First soak the cherries overnight in some sort of booze whatever you have on hand. I used some West Virginia moonshine for mine. Soaking the cherries rehydrates them and prevents them from being too dry once they are baked. 

 

The booze will take on the flavor and color of the cherries as well. After soaking overnight separate the cherries from liquid and save both. 

In the mixer with a paddle attachment combine the flour, baking powder, salt, brown sugar, and butter. 

Mix on low speed until the butter is broken up and the mixture looks crumbly.

Then add the dried cherries.

Use The leftover booze which should be about 2oz to substitute for part of the buttermilk.

Add all at once and mix on low speed until just combined. 

Form the dough into a rectangle on a floured surface a large rectangle for regular sized scones and a small rectangle for mini scones. Then cut into triangles and refrigerate for 20 mins or freeze for future use. In the meantime preheat the oven to 400F

Brush the tops with buttermilk and sprinkle with turbinado sugar. bake mini scones for 20 mins, regular sized for 25 mins.