Lemon Cherry Scones

Lemon Cherry Scones

Made with dried cherries, these scones are a delight served with tea or coffee...and due to a Recipe Makeover, they're delightfully lighter in calories and fat than traditional scones!

Per serving: 198 calories and 8g fat.

Saves: 63 calories and 6g fat.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (28 ratings made) Rate
Serves: 24 person(s) Change

Preparation Time: 35 mins
Cooking Time: 20 mins

Yield: 24 x scones

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

About this Recipe Makeover

Lemon Cherry Scones lighten the calories and fat by reducing the amount of nuts and by replacing the half-and-half with low-fat milk. Adding in the lemon flavors jazz these right up!

Ingredients Convert to Metric Show Makeover Show Traditional

  • 4 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 Tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter or margarine, softened
  • 1 cup dried tart cherries
  • 1 cup chopped pecans
  • 1 Tbsp grated lemon peel
  • 1 cup low-fat milk (1%)
  • 4 eggs
  • 5 cup all-purpose flour
  • 1 cup sugar
  • 1 1/2 cup dried cherries, deseeded
  • 2 Tbsp baking powder
  • 1/2 cup butter
  • 2 cup half-and-half
  • 1 tsp salt
  • 1 tsp baking soda
  • 2/3 cup powdered sugar
  • 2 cup chopped walnuts
  • 4 eggs

Directions:

Combine flour, sugar, baking powder, cinnamon, and nutmeg in a large mixer bowl. Add butter. Mix with an electric mixer on low speed of mixer until mixture resembles coarse crumbs, about 2 minutes. Stir in cherries, pecans and lemon peel on low speed.

Whisk milk and eggs together until well blended. Reserve and set aside 1/4 of this milk-egg mixture. Add the remaining 3/4 milk-egg mixture to dry ingredients, mixing on low speed just until moistened.

Preheat oven to 400F. On a lightly floured surface, gently knead dough 5 or 6 times. Divide dough into 2 pieces (about 14 ounces each). Shape each portion into a circle 10 inches in diameter and 1 inch thick. Cut each into 12 wedges.

Place dough on greased full sheet pan. Brush surface with reserved milk mixture. Bake in preheated oven 15 to 20 minutes, or until golden. Serve warm or at room temperature.

Variations:

Prior to baking scones, sprinkle with additional sugar, if desired.

Top scones with fruit spread and light whipped cream, Ricotta Cream or Cashew Cream (see recipe links below).

Serving suggestions are not included in the nutritional analysis.

Tips:

Tea and scones are a fun way to introduce children to tea parties!

Scones may be made ahead and baked, then frozen up to 2 weeks. Thaw at room temperature.

Thanks to Cherry Marketing Institute - www.choosecherries.com