| 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 |
|
- 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.
Optional Garnishes: Sprinkle scones with granulated white sugar
|
