Specialty coffeehouses offer a selection of delectable scones, yet cherry scones are a snap to make at home - and at a fraction of the cost. Serve hot with butter or honey.
- 1-1/2 cups (375 mL) whole Ontario Sweet Cherries
- 2 cups (500 mL) all-purpose flour
- 2 tbsp (25 mL) granulated sugar (approx.)
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) Salt
- 2 tbsp (25 mL) each of cold butter and vegetable oil
- 3/4 cup (175 mL) milk
- 1 tsp (5 mL) Vanilla
Pit cherries and coarsely chop; drain on paper towel. In large bowl, stir together flour, sugar, baking powder and salt. Using pastry blender or fingers, work in butter until in small bits. Stir in drained cherries. Make a well in centre. Stir together oil, milk and vanilla; pour into well and stir just until firm dough forms.
Turn out onto lightly floured surface. Knead three times. Divide in half; pat each half into 3/4-inch (2 cm) thick 6-inch (15 cm) circle. Cut each into 6 wedges.
Lightly grease or coat baking sheet with cooking spray. Place scones slightly apart on sheet. For sparkle, sprinkle tops with 1 tbsp (15 mL) more sugar. Bake on rack above centre of 450°F (230°C) oven until golden, 10 to 12 minutes.
Nutrients per serving
- Protein: 3.0 grams
- Fat: 4.0 grams
- Carbohydrates: 21.0 grams
- Calories: 132