Spiced Cherry Scones

(from Lucianolinda’s recipe box)

Source: Relish Magazine-Rosemary Black

Serves 8 people

Categories: Biscuits, Bread, Cornbread, Rolls


  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 2 Tbsp. Truvia (or about 5 Tbsp. granulated sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. coarse salt
  • 2 Tbsp. butter, softened and cut into small pieces
  • 1 egg
  • 1/2 cup whole milk
  • 1 tsp. vanilla extract
  • 1 tsp. freshly squeezed lemon juice
  • 1/2 cup dried cherries


  1. Preheat oven to 400 degrees.
  2. In the bowl of a food processor, pulse oats 1 minute. Add flour, Truvia, baking powder, cinnamon, nutmeg, and salt and pulse until blended. Add butter and pulse until just combined.
  3. In a medium bowl, lightly beat egg. Add milk, vanilla and lemon juice. whisk to combine. Add flour mixture and stir until just combined. Stir in cherries.
  4. Transfer dough to a lightly floured work surface and pat into a 10- to 12-inch circle. With a sharp knife, cut dough into 8 wedges. Transfer wedges to a parchment-lined baking sheet. Bake 13 to 15 minutes, until golden brown. Let cool on the pan 5 minutes. Transfer to a wire rack and let cool completely.

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