Cherry Scones/san Diego Union
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Yield: 1 Servings Ready in 1 hours
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|1 1/2 cAll-purpose flour|
|1/4 cPlain nonfat yogurt|
|1/4 tsGround nutmeg|
|1/2 cDried cherries; * see note|
|1 cOats; uncooked, quick or|
|1/3 cNonfat milk|
|1/4 tsGround cinnamon|
|1 1/2 tsBaking Powder|
|1/4 tsSalt; (optional)|
|1/4 cMargarine or butter; chilled|
|1 Egg; lightly beaten|
|1/8 tsGround cinnamon|
|1/2 tsBaking soda|
Cherry Scones/san Diego Union Preparation
Recipe by: San Diego Union-Tribune * (or other dried fruit, such as cranberries, raisins or currants). Heat oven to 400 degrees. Lightly grease cookie sheet with nonstick cooking spray. In large bowl combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4 -inch thick. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2 -inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife; place on cookie sheet. Bake in a 400-degree oven for 10 to 14 minutes or until light golden brown. Serve warm. 10 scones. Per scone: 200 calories, 6 g fat, 170 mg sodium, 20 mg cholesterol. firstname.lastname@example.org MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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