Whole Grain Cherry Cardamom Scones

"From the Whole Foods website. These turned out tasty and did not last long in our house. I have not made a lot of scones before, so I don't really know how they compare to others. We enjoyed them, however. They are not super sweet and tasted great with my morning coffee. This is from Whole Foods so the recipe called for all organic ingredients."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:




  • Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
  • In a blender, pulverize the oats until you have coarse flour.
  • Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
  • Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
  • In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
  • Gently fold in the cherries.
  • Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
  • Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
  • Cool on a wire rack for 5 minutes before serving.

Questions & Replies

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  1. LisaAnne G
    These are so delicious. Definitely the best scones I have ever had. I love them. Thanks for sharing the recipe!
  2. Lalaloula
    I made these for breakfast this morning and liked them a lot! I had never before used dried cherries and really liked their tart, yet slightly sweet taste. I had never before used cardamom in scones either and since it has quite a strong flavour I decided on using only half as much as stated. Im glad I did cause otherwise it would have been too much for me. I also used a little less milk so that I could roll out my dough and cut it into scones. I used only 30 g sugar which was really sweet enough for me. Other than that though I followed the recipe as stated and it was really good! Thanks so much for sharing, Ajo! I will definitely make this again, but maybe Ill sub cinnamon for the cardamom next time. Made and reviewed for Veg'n Swap #8.
  3. Brooke the Cook in
    Made these this morning for to start off a lazy day - and they were just the ticket to enjoy slowly with a cup of coffee while reading the paper and appreciating my warm dining room with the cold wind whipping outside. I used half spelt flour and half whole wheat flour and two egg whites instead of one egg. Loved the dried cherries!


<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
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