Ingredients
- 1 large egg lightly beaten
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup dried cherries 5 oz. bag = 1 cup
- 2 1/4 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter cut up
- vanilla sugar or granulated sugar for topping
Servings: servings
Instructions
- Heat oven to 375 F.
- Grease cookie sheet lightly with additional butter or place a piece of parchment paper on cookie sheet.
- Combine egg, buttermilk, vanilla and cherries in bowl; let stand 5 minutes.
- Stir flour, sugar, baking powder, baking soda and salt in large bowl.
- With pastry blender, cut in butter until mixture resembles coarse crumbs.
- Stir in cherry mixture until moistened.
- On lightly floured surface, knead dough 6 to 8 times. With lightly floured rolling pin, roll dough into a 1-inch thick circle.
- With a lightly floured knife, cut circle into 6 - 8 wedges (like a pie).
- Separate wedges and place on cookie sheet.
- Lightly sprinkle vanilla sugar on top of scones and bake 15 to 18 minutes, until golden.
- Cool on wire rack.
- Top with butter or cream cheese.
Recipe Credits:
Jean Rabalais, Norman
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