Dried Cherry-Lemon Scones

 No kneading or rolling required for these easy-mix scones. The dough is dropped from a spoon just as if you were making cookies.



Ingredients

  • 2
    cups Gold Medal™ 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 firm butter or margarine, cut into 8 pieces
  • 1/3
    to 1/2 cup buttermilk
  • 1/2
    cup dried cherries
  • About 1 tablespoon milk

Steps

1 Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.

2 On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.

3 Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

Comments

Post a Comment

Popular posts from this blog

Snickerdoodle Apple Cobbler

Image
  Cinnamon, sugar and apples are about as autumnal as a dessert can get. So why not combine everyone’s favorite cinnamon-sugar cookie, snickerdoodles, with apple cobbler? That was the thought that inspired this easy, crowd-size dessert, and thanks to the Betty Crocker Test Kitchens, this mashup works like a charm. The cookie dough crust bakes up cobbler style with a slight chewy top, fluffy center and a perfectly caramely bottom where the spiced apple mixture melds with the crust. So, you end up with deluxe apple cobbler topped with a snickerdoodle cookie crust. The only thing this dessert for 12 really needs is a big scoop of vanilla ice cream on top! Serve this warm from the oven, so your ice cream gets a little bit melty, and don’t be surprised if someone tries to lick their plate clean.   Ingredients Topping 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 5 teaspoons sugar 3/4 teaspoon ground cinnamon Filling 10 cups sliced peeled apples (1...
Read more

Chocolate Chia Banana Nut Muffins

Image
  We added chocolate chips and black chia seeds to Betty Crocker Fiber One banana nut muffin mix for an added boost of flavor and nutrition. Ingredients 1 box Betty Crocker™ Fiber One™ banana nut muffin mix 1/2 cup water 2 tablespoons vegetable oil 2 eggs 1/4 cup mashed ripe banana 1/2 cup black chia seed 1/2 cup semisweet chocolate chips Steps 1  Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups, or spray muffin cups with cooking spray. 2  In medium bowl, stir all ingredients just until blended. Divide batter among muffin cups (about three-fourths full). 3  Bake 15 to 20 minutes or until muffins are golden brown and tops spring back when touched lightly. Cool 5 minutes before carefully removing from pan.
Read more

Blackberry Cobbler

Image
  Celebrate summer with homemade Blackberry Cobbler and delicious blackberries! If you're lucky enough to have access to fresh blackberries, be sure to use them in this Blackberry Cobbler recipe. Otherwise, frozen will work as well. Top off this delicious, easy blackberry cobbler with homemade vanilla ice cream or even whipped cream for a special touch. Ingredients 2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries) 1 cup sugar 1 cup Gold Medal™ All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/2 cup butter, melted Cream, whipped cream or ice cream, if desired Steps 1  In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. 2  In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. 3  Bake 45 to 55 minutes or until ...
Read more