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Dried Cherry Scones
An update on a traditional scone recipe. These make superb snacks
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Course:
Breakfast, Brunch, Snack
Cuisine:
British
Keyword:
Bread, Cherries, Dairy, Eggs, Fruit
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
8
scones
Calories:
258
kcal
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Ingredients
Metric
Imperial
2
cups
all-purpose flour
1/3
cup
sugar
1 1/2
tsp
baking powder
1/2
tsp
baking soda
6
tbsp
unsalted butter
chilled/diced
2/3
cup
dried sour cherries
1/2
cup
buttermilk
1
tsp
vanilla extract
1
large
eggs
Instructions
Sift the dry ingredients together into a large mixing bowl.
2 cups all-purpose flour,
1 1/2 tsp baking powder,
1/2 tsp baking soda,
1/3 cup sugar
Cut the butter into the flour mixture using a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
6 tbsp unsalted butter
Stir in the remaining ingredients to form a soft dough, mixing as little as possible.
2/3 cup dried sour cherries,
1/2 cup buttermilk,
1 tsp vanilla extract,
1 large eggs
Pat the dough into an 8-inch (20 cm) circle on an ungreased baking sheet.
Cut into 8 wedges using a serrated knife.
Bake in a preheated 400F (200C) oven for 18 to 20 minutes, until a toothpick inserted in the center of one of the scones comes out clean.
Cool slightly before serving.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
37
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
51
mg
|
Sodium:
260
mg
|
Potassium:
103
mg
|
Fiber:
1
g
|
Sugar:
12
g