Whole Grain Cherry Cardamom Scones

READY IN: 40mins




  • 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.