Serves: 5
Total Calories: 347
Yield: 8 scones
Preheat oven to 400°. In a large bowl, sift together the dry ingredients. Cut butter into 1/2-inch cubes and distribute over flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir together the buttermilk, egg, and vanilla. Add to the flour mixture. Stir in the cherries. With lightly-floured hands, pat the dough into an 8-inch diameter circle on an ungreased cookie sheet. With a serrated knife, cut into 8 separate wedges. Bake 18–20 minutes, or until a cake tester inserted into the center comes out clean. Cool for 5 minutes. Serve warm.
This Dried Cherry Buttermilk Scones recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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