| 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 |
