2 cups all-purpose flour
7 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled margarine cut into small pieces
1/2 cup dried tart cherries
1/2 cup nonfat buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg, lightly beaten
Vegetable cooking spray
1 egg white, lightly beaten
1 tablespoon sugar
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add cherries; toss well. Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Turn dough out onto a lightly floured surface, and with floured hands, knead 4 to 5 times. Pat the dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake at 400 degrees for 18 minutes or until golden.
Yield: 1 dozen (serving size: 1 scone).