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Dried Cherry-Lemon Scones

dried cherry-lemon scones Side Dish
Dried Cherry-Lemon Scones
  • Prep 15 min
  • Total 30 min
  • Servings 10

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

Updated January 15, 2007
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

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  • 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.

  • 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 Facts

Serving Size: 1 Scone
Calories
220
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
230mg
10%
Potassium
160mg
4%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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