8 Serves
282 Mins
Halve and pit the fresh cherries, then place them in a freezer-safe container and freeze for at least 3 hours.
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PakistaniVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
160 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
223 mg / 1,250 mgPotassium
292 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
5 g / 28 gSugar
33 g / 50 gSaturated Fat
4 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
In a food processor, combine the oat flour, cornmeal, baking powder, baking soda, nutmeg, ginger, and salt, pulsing until well mixed.
In a separate bowl, whisk together the applesauce, yogurt, vanilla extract, and agave nectar.
Gradually incorporate the wet mixture into the dry ingredients in the food processor, mixing on medium speed until just combined, then fold in the chopped walnuts.
Shape the dough into a disc, wrap it, and refrigerate for 1 hour.
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Slice the chilled dough disc in half horizontally. Layer half of the frozen cherries between the two dough halves, pressing to seal. Press the remaining cherries into the top of the dough.
Cut the dough into eight triangles using a serrated knife and arrange them on the prepared baking sheet.
Bake for 23 minutes until the scones are golden brown. Serve warm with butter, jam, honey, or chocolate hazelnut spread.
24
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Saudi
Cypriot