Dried Cherry-Lemon Scones

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



Total Time





About 10 scones

cups Gold Medal® all-purpose flour
cup sugar
teaspoons grated lemon peel
1 1/2
teaspoons cream of tartar
teaspoon baking soda
teaspoon salt
cup firm butter or margarine, cut into 8 pieces
to 1/2 cup buttermilk
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.
Makes About 10 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 Serving (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*:
    • 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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.