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Dried Cherry-Lemon Scones

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By Betty Crocker Kitchens
Updated Jan 15, 2007
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No kneading or rolling required for these easy-mix scones. The dough is dropped from a spoon just as if you were making cookies.

Dried Cherry-Lemon Scones

  • Prep Time 15 min
  • Total 30 min
  • Servings 10
  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

Nutrition

220 Calories
10g Total Fat
3g Protein
30g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
220
Calories from Fat
90
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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