Cherry-lime scones
6
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
The combination of cherries and lime liven-up these classic English treats. The aromatic oils in the lime zest add so much flavor to the scones. Make them apart of a meal by pairing them with something mild and creamy like a bowl of vanilla or plain Greek yogurt. To remove the zest, gently rub the whole lime against the fine side of a grater until the zest is grated away. 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.
Ingredients
All-purpose flour
1 cup(s)
Sugar
1 Tbsp
Sugar
1 tsp
Baking powder
1½ tsp
Table salt
½ tsp
Vegetable oil
2 Tbsp
1% low fat milk
¼ cup(s)
1% low fat milk
1 tsp
Liquid egg substitute
3 Tbsp
Lime zest
1½ tsp, finely grated
Dried cherries
⅓ cup(s), sour, chopped
Instructions
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.
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