| Cherry Cream Cheese Scones | 
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Lots of cherries lace a lightly sweetened, crusty scone.
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Cook's notes
Neufchatel is cream cheese with about 30% less fat than regular cream cheese but the same flavor. Unlike the conventional "Lite" cream cheeses, it has no chemicals and tastes really good. I recommend Horizon and Organic Valley brands, both circle U kosher. Also, Emek makes a Neufchatel that is Halav Israel.
10 oz. frozen cherries should give you the proper amount of cherries and juice.
Don't bother spending a lot of time chopping each and every cherry individually. It is not that critical. Rather, place all of the cherries in a bowl and, with a fork and knife, just cut away until they are approximately halved. Having different sized cherry chunks is more interesting to eat too.
Ingredients
10 oz. frozen cherries, drain, reserve juice and chop (see notes)
1 1/4 c oat flour
1 c + 2 T whole wheat pastry flour
1 T baking powder
1/2 t baking soda
1/4 c date sugar
1/4 c Neufchatel cream cheese
1 large egg
reserved cherry juice (you will have about 1/3 c)
1/4 c milk
Steps
- Preheat oven to 425° F convection or regular. Have two nonstick cookie sheets ready.
- In a large mixing bowl, thoroughly mix the dry ingredients. Cut in the Neufchatel with a knife. I like to use my whisk for this. I sort of mash the Neufchatel as I gently mix. You "cut in" instead of stirring because you do not want a paste,. You want pea sized crumbles of Neufchatel and flour.
- Gently stir in the wet ingredients and knead until well blended. Add the cherries and knead gently just until blended.
- Pat dough into little rounds about 1 1/2" thick and 2" diameter and place on a cookie sheet. Bake for about 12 minutes until golden brown.
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