Dried-cherry Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 7 | T | Sugar |
| 1 1/2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/4 | c | Chilled margarine |
| Cut into small pieces | ||
| 1/2 | c | Dried tart cherries |
| 1/2 | c | Nonfat buttermilk |
| 1 | t | Vanilla extract |
| 1/4 | t | Almond extract |
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| 1 | Egg white, lightly beaten | |
| 1 | T | Sugar |
INSTRUCTIONS
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@EKX.INFI.NET> on Dec 27, 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 16.1mg
Sodium: 203.6mg
Potassium: 44.4mg
Carbohydrates: 25.5g
Fiber: <1g
Sugar: 9.3g
Protein: 3.1g