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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 273.1
  • Total Fat: 15.3 g
  • Cholesterol: 62.3 mg
  • Sodium: 256.1 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Cherry Scones calories by ingredient
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Cherry Scones

Submitted by: DADAGINNY

Introduction

I made these with Fresh Cherries this weekend. I made these with Fresh Cherries this weekend.
Number of Servings: 8

Ingredients

    2 cups all-purpose flour
    1/3 cup sugar
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    8 tablespoons unsalted butter, frozen
    1/2 cup raisins (or dried currants)
    1/2 cup sour cream
    1 large egg

Directions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user DADAGINNY.






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Member Ratings For This Recipe

  • Are you substituting the cherries for the raisins? I don't see any cherries listed. Otherwise, my rating would be higher. Personally, I would substitute yogurt for the sour cream because I am lactose intolerant, but can have small amounts of yogurt. - 6/26/11

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