Serious Eats: Recipes
Cardamom and Dried Cherry Scones
Generally speaking, scones are not a light food. They tend to be made with lots of butter, lots of heavy cream, or both together, like some unholy duo of deliciousness. Granted, recipes for lighter scones aren’t too tough to come by, but the portions are usually Lilliputian in size. And it’s my firm belief one should not be able to scarf an entire scone in a single bite. (Unless one is actually from Lilliput. In which case, where do you find such tiny shoes?)
Cardamom and Dried Cherry Scones don’t have the size problem. The recipe is an adaptation of one I dug up on Cooking Light’s website, which originally called for dried pears. Alas, I couldn’t find them at my Middle Eastern grocer’s, and wasn’t prepared to fork over my remaining Roth IRA to purchase a cup at Key Food. So, I substituted dried cherries. (Frankly, I like ‘em better anyway.)
In the end, my frugality paid off. The cherries and cardamom complement each other really well, especially when the scones are warmed and/or right out of the oven. They’re nice-sized scones, too (about 3 ounces each) – not the mini-servings Cooking Light sometimes pulls on you. And finally, at around 250 calories and 6 grams of fat per serving, they’re about 200 calories and 13 grams of fat less than Starbucks Blueberry Scones, and about 300 calories and 23 grams of fat less than their Cinnamon Chip Scones. For a scone, that ain’t too shabby.
So, go forth and scone it up, folks. You won’t be sorry.