Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
7 tablespoons | Sugar |
1½ teaspoon | Baking powder |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
¼ cup | Chilled margarine |
\N \N | Cut into small pieces |
½ cup | Dried tart cherries |
½ cup | Nonfat buttermilk |
1 teaspoon | Vanilla extract |
¼ teaspoon | Almond extract |
1 \N | Egg; lightly beaten |
\N \N | Vegetable cooking spray |
1 \N | Egg white; lightly beaten |
1 tablespoon | Sugar |
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@...> on Dec 27, 1996