Baker Without Borders

This is my go-to recipe when I’m craving pastries for breakfast, but would rather skip out on the butter, cream, and excess sugar. Wholesome yet delicious, these scones have whole wheat flour, olive oil, Greek yogurt, and a minimal amount of brown sugar balanced out by the tartness of dried cherries and the earthiness of toasted pecans and cinnamon.

Scones have origins in 16th century Scotland. The earliest scones, known as “bannocks,” were made with little more than oats or barley mixed with water and baking soda. Now, these biscuit-like quick breads are a vehicle for any fruits or nuts of your choosing. If dried cranberries are unavailable, free to substitute cranberries, or try fresh cherries.

Cherry Pecan Scones

Adapted from Diethood’s Cranberry Vanilla Yogurt Scone recipe 

2 cups whole wheat flour

1/3 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup olive oil

1/3 cup whole milk, plus extra for brushing  

5.3 ounces Greek yogurt

2 teaspoons pure vanilla extract 

1/2 cup dried cherries

1/2 cup pecans, toasted and coarsely chopped 

Note: I used salted, toasted pecans from Trader Joe’s, but feel free to use unsalted pecans.

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
2. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.
3. Form a well in the middle of the bowl. Add olive oil, milk, yogurt, and vanilla, and stir with a wooden spoon until just combined. 
4. Add cherries and pecans, and knead dough 4-5 times directly in the bowl. Transfer to prepared baking sheet and pat into a disc about 3/4 of an inch high.
5. Slice into 8 wedges (a pizza cutter is ideal for this) and separate the wedges so they have room to rise. Brush surfaces with whole milk, and sprinkle on turbinado sugar, if desired. 
6. Bake for 15 minutes, or until golden brown on the bottom and edges. Let cool for a few minutes on a cooling rack, then serve.