Dried Cherry-Lemon Scones

No kneading or rolling required for these easy-mix scones. The dough is dropped from a spoon just as if you were making cookies.

Prep Time: 15 min
Total Time: 30 min
Makes: About 10 scones

(4 ratings)

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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.

Substitution

Dried blueberries can be used instead of the cherries. Use grated orange peel instead of the lemon peel, if you like.

Special Touch

Sprinkle the scones with decorator sugar crystals before baking.

Nutrition Information:

1 Scone: Calories 220 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 9g); Protein 3g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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