Dried Cherry-Lemon Scones

 

2

cups Gold Medal® all-purpose flour

1/4

cup sugar

2

teaspoons grated lemon peel

1 1/2

teaspoons cream of tartar

3/4

teaspoon baking soda

1/4

teaspoon salt

1/2

cup firm butter or margarine, cut into 8 pieces

1/3

to 1/2 cup buttermilk

1/2

cup dried cherries

About 1 tablespoon milk

• 1 Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
• 2 On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.
• 3 Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.