Cherry-Lime Scones

Total Time
22 min
10 min
12 min
We suggest serving this scone with a bowl of your favorite fat-free fruit-flavored yogurt.


all-purpose flour

1 cup(s)


1 Tbsp


1 tsp

baking powder

1½ tsp

table salt

½ tsp

vegetable oil

2 Tbsp

low-fat milk

¼ cup(s)

low-fat milk

1 tsp

regular liquid egg substitute

3 Tbsp

lime zest

1½ tsp, finely grated

dried cherries

cup(s), sour, chopped


  1. Preheat the oven to 450°F.
  2. Combine the flour, the 1 tablespoon sugar, the baking powder, and salt in a bowl. Stir in the oil with a fork until the mixture resembles coarse crumbs.
  3. Combine the 1⁄4 cup milk, the egg substitute, and lime zest in a small bowl. Add the milk mixture and the dried cherries to the flour mixture and stir until just blended. Gather the dough into a ball.
  4. Lightly knead the dough on a lightly floured surface, about 1 minute. Pat dough into a circle about 1⁄2-inch thick. Brush with the remaining 1 teaspoon milk and sprinkle with the remaining 1 teaspoon sugar. Cut the dough into 6 pie-shaped pieces and arrange 1-inch apart on a baking sheet. Bake until golden brown, 10–12 minutes. Transfer the scones to a rack to cool slightly. The scones are best served warm. Yields 1 scone per serving.


(1/2 cup of yogurt will raise the SmartPoints value).In England, scones are traditionally served with clotted cream or a thick pat of butter, both of which are very high in fat. You can freeze leftover scones in zip-close plastic bags, for up to a month. When ready, you can either thaw the scones in their bags on the counter overnight or remove the scones from their bags and warm them in a toaster oven.Aromatic oils in lime zest add much flavor to food. The zest of the lime is the outermost, colored layer of the skin (without any of the bitter white pith underneath the skin). To remove the zest, rub the whole lime against the fine side of a grater until the zest is grated away.

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