|Ingredient ||Weight |
|eggs ||9.2 ounces |
|egg whites ||5.5 ounces |
|canola oil ||16 fluid ounces |
|SPLENDA® No Calorie Sweetener, Granulated ||5 ounces |
|low-fat buttermilk ||20 fluid ounces |
|almond extract ||0.3 fluid ounce |
|nonfat dry milk ||3.6 ounces |
|baking powder ||0.7 ounce |
|baking soda ||0.5 ounce |
|flour ||43 ounces |
|dried cherries, coarsely chopped ||24 ounces || |
Optional Garnishes: Sprinkle scones with granulated white sugar
- PREHEAT oven to 350°F. Spray sheet pans with nonstick spray or line with parchment paper. Set aside.
- MIX the eggs and egg whites together in a 12-quart mixing bowl on medium speed using a paddle attachment. Add canola oil, SPLENDA® Granulated, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
- FORM into triangles evenly sized mounds of batter onto the prepared pans. Lightly sprinkle with sugar, if desired.
- BAKE 10-15 minutes or until lightly browned.