Tart Cherry-And-Vanilla Scones

  • 3/4 C dried tart cherries
  • 1/4 C boiling water
  • 1-3/4 C flour
  • 1/3 C sugar
  • 1/4 C yellow cornmeal
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbs. chilled butter, cut into small pieces
  • 2 Tbs. vegetable shortening
  • 1/3 C plain fat-free yogurt
  • 1/4 C evaporated fat-free milk
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
  • Cooking Spray
  • 1 large egg white, lightly beaten
  • 2 tsp. sugar

Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain; set aside.

Preheat oven to 400.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour an next 4 ingredients in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine cherries, yogurt, milk and extracts; add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.

Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush egg white over dough, and sprinkle with 2 teaspoon sugar. Cut dough into 8 wedges, cutting into but not through dough.

Bake at 400 for 18 minutes or until golden. Serve warm

Date Added:March 27, 2003
Source:Cooking Light
Meals:Breakfast, Brunch



5 Points Each (3 Points Each for 16)
There was not enough liquid to make a dough, so I ended up adding almost an additional 1/4 cup of milk. They tasted great.