Lemon Cherry Scones 

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Serves: 24 person(s)

Preparation Time: 35 mins
Cooking Time: 20 mins

Yield: 24 x scones

Made with dried cherries, these are a delight served with tea or coffee.
Per scone: 198 calories and 8 g fat
Saves: 63 calories and 6 g fat over traditional cherry scones!

Suggestions:

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.

Ingredients:

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 these right up!

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
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 lowfat milk (1%) 4 eggs

Traditional Recipe
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 400ºF. 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.

Author:

Cherry Marketing Institute
Choose Cherries

Related Recipes:

Cashew Cream
Ricotta Cream