Recipe
Side Dish
Dried Cherry Scones
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee all-purpose flour | ||
| ⅓ c. Hy-Vee sugar | ||
| 1 tbsp. baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| 6 tbsp. Hy-Vee margarine | ||
| ⅔ c. dried cherries | ||
| 1 c. boiling water | ||
| ¾ c. low-fat buttermilk | ||
| 1 tsp. almond extract | ||
| 1 egg | ||
| 2 egg whites | ||
| 1 tbsp. Hy-Vee sugar |
Directions
- Preheat oven to 400 degrees. Coat a baking sheet with Hy-Vee cooking spray.
- Boil 1 cup of water. Soak cherries in water for 10 minutes. Drain.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in margarine with a pastry blender or two forks until mixture resembles coarse crumbs.
- Stir cherries into flour mixture.
- Combine buttermilk, almond extract, egg and one of the egg whites. Add to flour mixture, stirring until just moistened.
- Turn dough onto a lightly floured surface. Knead dough lightly 8 to 10 times with floured hands. Press dough into a 6-inch circle. Cut dough into 8 pie-shaped slices. Place wedges onto baking sheet.
- Beat remaining egg white with a fork until foamy. Brush each wedge with egg white and sprinkle with 1 tablespoon sugar.
- Bake for 15 minutes or until golden brown.