Buttermilk-Cherry Scones

Oxmoor House
1 dozen (serving size: 1 scone)


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2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup chilled stick margarine or butter, cut into small pieces
2/3 cup dried tart cherries
1 large egg, lightly beaten
1/2 cup low-fat or nonfat buttermilk
Cooking spray
1 large egg white, lightly beaten
1 tablespoon sugar


1. Preheat oven to 400°.

2. Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add cherries, and toss well. Combine egg and buttermilk; add to dry ingredients, stirring just until moistened (dough will be sticky).

3. Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting to but not through bottom of dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake at 400° for 15 minutes or until golden. Serve hot.

Created date

April 2008

Nutritional Information

Calories 173
Caloriesfromfat 23 %
Fat 4.5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.1 g
Carbohydrate 28.4 g
Fiber 0.9 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 239 mg
Calcium 0.0 mg