Dried Cherry Scones - CD Recipes - CookingDistrict.com
Cooking District Recipes

Dried Cherry Scones

Tart, moist and taste wonderful!
Categories: Healthy
Primary Method: Baked
48 each
Portion Size:
1 each
Step 1
4 cup • Cake flour
4 cup • All-purpose flour
1 cup • Cane Sugar
8 tsp • Baking powder
2 tsp • Baking soda
1 tsp • Salt
4 tbsp • Butter-unsalted • softened
8 tbsp • Non-fat yogurt
2 cup • Low fat buttermilk
Preheat oven to 400 F. In a mixing bowl, combine all dry ingredients. Cut in butter, then add in the buttermilk and yogurt with a knife, like shortening in pie dough.

Please note: The combination of the cake flour in the recipe keeps the scones less flaky and dry.

Buttermilk gives the scones a rich flavor, but nonfat yogurt has less fat as well as a pungent flair - they are both important and best not to substitute.
Step 2
3 cup • Dried red cherries • soaked to reconstitute
1 cup • Orange juice
4 each • Grated orange rind • rind
Soak cherries in orange juice to moisten and reconstitute (use the juice from the fresh orange after you grate the rind) for approximately 10 minutes. Fold all ingredients into the flour mixture. The dough will be sticky.

Be sure to use dried cherries because of their concentrated cherry flavor. Do not substitute fresh - they will bleed and the juices will burn.

Place dough on floured surface. Pat down to 1 inch thickness and form into a 10 inch circle. Cut into 12 equal wedges (first cut circle in half, then into quarters, then 3 wedges per quarter to keep shape uniform).
Step 3
4 tsp • Sugar in the raw
• Water • as needed
Slide onto cookie sheet sprayed with vegetable spray. Paint with water and sprinkle with sugar in the raw. Place in oven and bake approximately 20 minutes or until golden brown.
Serve straight out of the oven or warmed. Scones can be wrapped individually and frozen for 2-3 weeks.


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