Dried Cherry Lemon Scones Recipe
Servings: 10
Ingredients
- 2 c. Gold Medal all-purpose flour
- 1/4 c. sugar
- 2 tsp grated lemon peel
- 1 1/2 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c. hard butter or possibly margarine -- cut into 8 pcs
- 1/3 x to 1/2 c. buttermilk
- 1/2 c. dry cherries lowfat milk
Directions
- Heat oven to 425 degrees. Mix flour, sugar, lemon peel, cream of tartar, baking soda and salt in medium bowl. Cut in margarine, using pastry blender or possibly crisscrossing 2 knives, till mix looks like fine crumbs. Stir in sufficient buttermilk so dough leaves sides of bowl and forms a ball. Stir in cherries.
- Drop about 1/3 cupfuls of dough about 1 inch apart on ungreased cookie sheet.
- Brush with lowfat milk. Sprinkle with additional sugar if you like.
- Bake 10 to 15 min or possibly till light brown. Immediately remove from cookie sheet. Serve hot or possibly cold.
- Yield: 10 scones
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 10 servings | |
| Calories 197 | |
| Calories from Fat 83 | 42% |
| Total Fat 9.46g | 12% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 219mg | 9% |
| Potassium 119mg | 3% |
| Total Carbs 25.44g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.9g | 4% |
| Protein 2.75g | 4% |
