Here's the recipe:
2 1/2 cups whole wheat pastry flour
1 cup unbleached, all purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup cold, unsalted butter, sliced
3/4 cup dried cherries
3/4 cup chocolate chips or chunks (ok, I might have used a little less)
1 lg egg
1 cup buttermilk (I used 1 cup skim milk and 1T vinegar)
2 tsp vanilla extract
Preheat oven to 375F. Spray baking sheets with canola oil.
Whisk flours through salt together in a large bowl. Use a pastry blender to cut the butter pieces into the dry mix until resembles bread crumbs (*butter must be v. cold!). Add the cherries and chocolate and mix with a fork.
Whisk remaining wet ingredients in a small bowl and add all at once to the dry mix. Stir with a fork until mixed. Turn out onto a floured surface and knead 3-4 times. I separated the dough in two and cut one half into 6 large scones, and the other into 8 medium sized scones. The recipe says to brush the tops with milk and/or coarse sugar, but I did neither. Bake for 15-22 minutes until golden brown. They rise a lot, so don't despair if they look very small going in!
Recipe yields 16 scones at 220 calories, 3g fiber each.