No kneading or rolling required for these easy-mix scones. The dough is dropped from a spoon just as if you were making cookies.
cups Gold Medal™ all-purpose flour
teaspoons grated lemon peel
teaspoons cream of tartar
teaspoon baking soda
cup firm butter or margarine, cut into 8 pieces
to 1/2 cup buttermilk
cup dried cherries
About 1 tablespoon milk
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.
On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.
Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Scone
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.