Dried Cherry-Lemon Scones |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Pillsbury Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
2 teaspoons grated lemon peel |
1 1/2 teaspoons cream of tartar |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup cold butter |
1/3-1/2 cup buttermilk |
1/2 cup dried cherries |
milk |
additional sugar, if desired |
Directions:
1. Preheat oven to 425°.
2. In a medium bowl, mix flour, 1/4 cup sugar, lemon peel, cream of tartar, baking soda, and salt.
3. Cut in butter, using pastry blender, until mixture looks like fine crumbs.
4. Stir in enough buttermilk so dough leaves side of bowl and forms a ball.
5. Stir in cherries.
6. Onto a greased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart.
7. Brush with milk.
8. Sprinkle with additional sugar.
9. Bake 10-15 minutes or until light brown.
10. Immediately remove from cookie sheet to cooling rack.
11. Serve warm or cool.
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