3/4 cup dried tart cherries, finely chopped. 1/2 cup low-fat buttermilk. 3 large eggs. Additional flour for cutting the scones. Preheat the oven to 400 degrees.

Preheat oven to 425 degrees. In the bowl of a food processor fit with a steel blade, process the first 5 ingredients just to blend. Add in the unsalted butter and process until a coarse meal forms ...

Use moist, dried tart cherries for these scones, which are mixed with buttermilk, an egg yolk, lemon rind, and vanilla and lemon extracts. Before baking, sprinkle the triangles with sugar. 2. In a ...

Buttermilk Scones With Fruit. November 11, 2008 at 7:00 p.m. EST. ... These breakfast or coffee-break scones unite a moist quick bread dough and dried fruit in one lightly sweetened bundle.

Corn and cherries are a natural combo, and they’re delicious in these Southern-style scones. Swap the dried cherries for 1 cup of halved or quartered fresh cherries and bake them 5 minutes ...

3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into pieces 1 1/4 cups dried cranberries 3 tablespoons sugar mixed with 1/2 teaspoon apple pie spice, for sprinkling 1. Preheat oven to 400 ...

1 cup dried fruit, I use Graceland Fruit- blueberries, cherries, cranberries 1/3 cup hazelnuts, toasted then chopped, I use Oregon Hazelnuts 1 1/2 cup buttermilk, ice cold ...

Preparation. Step 1. Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.

Preheat the oven to 425°F. Soak the dried cherries in hot water until plump, about 10 minutes. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.

Yield: About 24 (2-inch) scones. Satisfy your cravings. With our weekly newsletter packed with the latest in everything food.