PersonalPoints™ per serving
These scones are bursting with cherry goodness but you can also experiment with other dried fruits such as raisins, blueberries or currants. They puff up when cooked and can be made in less than 30 minutes — start to finish. Dolloping the batter into mounds on a baking sheet makes for easier prep and more crispy browned edges. Our recipe produces a large yield making it a perfect do-ahead breakfast or snack to enjoy at home or to take-on-the-go. Store scones in an airtight container for three to five days, or freeze up to one month. To reheat frozen scones, pop them in the oven at 300°F for 10 minutes or until warm.
1 large egg(s), beaten
¼ cup(s), melted
⅔ cup(s), thinly sliced
- Preheat oven to 400ºF. Coat a cookie sheet with cooking spray.
- In a medium bowl, combine flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cherries.
- Drop 12 equal two-inch mounds of batter on prepared cookie sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 scone per serving.