Servings: 6
Calories: 436kcal
Ingredients
Fresh Cherry Compote:
- 1 lb fresh cherries, pitted
- 1 tbsp sugar
- 1 tbsp water
Whole Wheat Scones:
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, cold
- 1 egg
- 4 tbsp Greek yogurt
- 3 tbsp cold milk
Instructions
Fresh Cherry Compote:
- Combine the fresh cherries, sugar, and water in a small saucepan. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer the mixture, uncovered, until slightly thickened. Simmer about 10 minutes, stirring frequently. Mash the cherries with a fork if desired.
Whole Wheat Scones:
- Whisk together the whole wheat flour, brown sugar, baking powder, and salt in a large mixing bowl.
- Using a cheese grater, grate the cold butter into the dry ingredients. Mix with a fork, wooden spoon or spatula until the butter is incorporated.
- Mix in the egg, Greek yogurt, and milk. Transfer the mixture onto a well-floured countertop.
- Knead the dough with your hands, folding multiple times in the process. Work in enough flour so it’s not sticky to touch.
- Form the dough into a circle. Cut the circle into 6 equal-sized triangles. Place the scones on a baking sheet lined with parchment paper.
- Preheat the oven to 350 degrees. While the oven preheats, place the baking sheet in the freezer to allow the scones to chill.
- Once the oven has preheated, brush the tops of the scones with milk. Sprinkle with sugar if desired. Bake for 22 to 24 minutes until golden.
- Serve warm scones with fresh cherry compote.
Notes
Looking for the ideal summer breakfast or something to serve for a brunch spread? Turn to fresh cherries! Make a quick and easy fresh cherry compote to dress up the top of whole wheat scones. It could also be spooned over waffles, pancakes, or toast
Tried this recipe?Let us know how it was!