Try this Cherry Cream Scones recipe, or contribute your own.
Suggest a better descriptionSoak cherries in water for 10 minutes. Drain and set aside. In a large mixing bow, combine the flour, sugar, baking powder. salt and cream of tartar. With a pastry blender, cut in the margarine. Set aside. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls. Roll each ball into a 6 in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 degrees for 15-20 minutes. Serve warm. Great for breakfast or lunch, or TEA if your are British. These freeze well--simply thaw, warm and serve when you need them. A recipe of Carrie Sherill of Forestville, Wis. Reformated for you by Judy DGSV43A. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 213 | ||
Calories from Fat: 32 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.3mg | 3 % | |
Sodium 105.2mg | 4 % | |
Potassium 98.9mg | 3 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 39.5g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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