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Tart Cherry Biscuits: Cross Between Welsh Cakes and Scones

These are simple to make and a cross between Welsh cakes and a scones. The little cherry biscuits bake up slightly crunchy, sort of like a cookie, and have a bit of nuttiness from white whole-wheat flour. The biscuits are mildly sweet and get a nice tang from the dried cherries. I recommend using your food processor to mix up the biscuits, which will take only a few minutes. The resulting dough is easy to roll out on a piece of waxed paper, saving you from a messy counter cleanup project. I make the biscuits fairly thin so that I can easily pop them into the toaster to reheat. The biscuits are great as a snack, breakfast treat, or with dinner. If you'd like more of a dessert biscuit, or you just like chocolate, you can add a quarter cup of mini chocolate chips to the dough before you roll it out. The result will be quite acceptable--especially if you serve the biscuits warm and oozing bits of warm chocolate.

Tart Cherry Biscuits

Tart Cherry Biscuits -- Makes 12-18

1½ cups of flour

1 cup of white whole-wheat flour

½ teaspoon of salt

1 tablespoon of baking powder

½ cup of Smart Balance or butter

¼ cup of sugar

2/3 cup of low-fat milk

Grated zest of half an orange or a clementine

1/2 cup of dried tart cherries

1/4 cup of mini chocolate chips (optional)

1-2 teaspoons of low-fat milk

Raw (or turbinado) sugar for sprinkling

Heat the oven to 400 degrees and line a baking sheet with parchment paper or coat it with nonstick spray. Put the flours, salt, and baking powder in a food processor and pulse to mix them. Add in dollops of Smart Balance or pieces of butter and pulse a few times until little granules or pea-like pieces form. Add in the sugar, milk, and zest and pulse again until a soft dough forms. Add the tart cherries and pulse again. Don’t over pulse--just a quick pulse is plenty. Dump the dough out onto a piece of lightly floured waxed paper and pat the dough into a circle about 1/2-inch thick (adding in the chocolate chips, if you'd like). Cut the dough into smallish wedges or use a cutter to make round or other shapes. Re-roll the scraps gently. Place the biscuits on the prepared baking sheet, and with your fingers, moisten the tops with a little milk. Sprinkle a little raw sugar on top of each biscuit, and bake the biscuits 10-15 minutes or until medium brown on top. Cool the biscuits a few minutes before serving them.

tart cherry biscuits, welsh cakes, scones


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