Dried Tart Cheery Scones
Yield
8 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 6 ½ | teaspoons |
baking powder
|
|
| 10 | teaspoons |
milk
|
|
| ½ | cup |
cherries
tart, dried, cut up |
*
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
chilled, cut up |
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 45 | ml |
all-purpose flour
|
|
| 33 | ml |
baking powder
|
|
| 5E+1 | ml |
milk
|
|
| 118 | ml |
cherries
tart, dried, cut up |
*
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
chilled, cut up |
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
orange zest
grated |
|
Directions
Preheat oven to 350℉ (180℃).
Lightly grease baking sheet.
Stir together the flour, sugar and baking powder.
Cut in butter until mixture resembles crumbs.
(A food processor works great).
Stir in dried cherries and grated rind.
Combine milk and egg.
Mix into dry ingredients, gather dough into a ball.
Roll dough out ½ inch thick onto a lightly floured surface.
Cut into 3 inch circles with a sharp knife or biscuit cutter.
(A glass does not work well because it crimps the edges and they will not rise as well).
Arrange on a baking sheet, 1inch apart.
Bake until firm to touch, about 20 minutes.
Serve warm.
