Recipe - Dried-Cherry Scones

2 cup Allpurpose flour
7 tablespoon Sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
One fourth cup Chilled margarine
Cut into small pieces
One half cup Dried tart cherries
One half cup Nonfat buttermilk
1 teaspoon Vanilla extract
One fourth teaspoon Almond extract
1 Egg; lightly beaten
Vegetable cooking spray
1 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 8inch 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 EATL Digest 27 Mar 97 by Patrick & Sarah Gruenwald
sitm@EKX.INFI.NET on Dec 27, 1996