DRIED CHERRY-LEMON SCONES

Dried Cherry-Lemon Scones image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 10

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 9 g, TransFat 0 g