These scones are bursting with cherry goodness. They puff up when cooked and can be made in less than 30 minutes — start to finish.
- 1 spray(s) cooking spray
- 2 cup(s) all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1/4 cup(s) sugar
- 1 large egg(s), beaten
- 1 cup(s) low-fat buttermilk
- 1/4 cup(s) regular butter, melted
- 2/3 cup(s) dried cherries, 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.