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Prep 15min
Total30min
Servings10
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Ingredients
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
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Steps
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.
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Dried blueberries can be used instead of the cherries. Use grated orange peel instead of the lemon peel, if you like.
Sprinkle the scones with decorator sugar crystals before baking.
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