CHOCOLATE CHIP CHERRY SCONES

These are unbelievably delicious (and lowfat)!  They are great for breakfast or a luxurious snack.  Make them even easier by making drop scones; drop scoopfuls of batter onto prepared baking sheet and bake a few minutes less.

1-3/4 cups all-purpose flour

1/4 cup wheat germ or whole wheat flour

2-1/2 tsp. baking powder

1/4 tsp. salt

4 tbsp. cold light butter, cut into bits

1/4 cup sugar plus 1 tbsp. for sprinkling

1-1/2 tsp. vanilla extract

1 large egg

1/3 cup lowfat milk

2/3 cup dried cherries

1/3 cup miniature semisweet chocolate chips

1 egg white, beaten with 1 tsp. water

Cooking spray

1. Heat oven to 400º. Spray heavy baking sheet with cooking spray.

2. Whisk together flour, wheat germ, baking powder and salt; set aside.

3. Cream light butter until fluffy, about 1 minute. Beat in 1/4 cup sugar and vanilla extract. Blend in egg. On low speed, alternately add the flour mixture with the milk beginning with the flour mixture. Stir in the chocolate chips and cherries. Knead the dough lightly in the bowl a few turns.

4. Turn out the dough onto a lightly floured work surface and pat into a thick round disk about 8 inches in diameter. Cut the dough into 10 pie-shape wedges and place them 3 inches apart on the prepared baking sheet. Brush tops with egg wash; sprinkle lightly with remaining 1 tbsp. sugar.

5. Bake for 16 to 20 minutes, or until set. Let stand on the baking sheet for 1 minute, then remove them to a cooling rack. Yield: 10 scones.

Steph's Country Kitchen Goodness

www.stephskitchen.com