Dried-cherry scones

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
7 tablespoons Sugar
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¼ cup Chilled margarine
Cut into small pieces
½ cup Dried tart cherries
½ cup Nonfat buttermilk
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
1 Egg; lightly beaten
Vegetable cooking spray
1 Egg white; lightly beaten
1 tablespoon Sugar

Directions

Combine first 5 ingredients in a bowl; cut in margarine with a pastry blend er until mixture resembles coarse meal. Add cherries; toss well.

Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).

Turn dough out onto a lightly floured surface, and with floured hands, knea d 4 to 5 times. Pat the dough into an 8-inch circle on a baking sheet coat ed with cooking spray.

Cut dough into 12 wedges, cutting into but not through dough. Brush with eg g white, and sprinkle with 1 tablespoon sugar.

Bake at 400 degrees for 18 minutes or until golden. Yield: 1 dozen (serving size: 1 scone).

Per serving: 156 Calories; 4g Fat (25% calories from fat); 3g Protein; 26g Carbohydrate; 15mg Cholesterol; 202mg Sodium Serving Ideas : Serve warm.

Posted to EAT-L Digest 27 Mar 97 by Patrick & Sarah Gruenwald <sitm@...> on Dec 27, 1996

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