Tart Cherry & Vanilla Scones

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* Exported from MasterCook *

 

Tart Cherry- & -Vanilla Scones

 

Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 154

Serving Size : 8 Preparation Time :0:00

Categories : 1995 Breads/Scones

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup tart cherries -- dried

1/4 cup boiling water

1 3/4 cups all-purpose flour

1/3 cup sugar

1/4 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons reduced-calorie margarine -- cold & diced

2 tablespoons vegetable shortening

1/3 cup plain nonfat yogurt

1/4 cup evaporated skimmed milk

1 teaspoon vanilla extract

1/4 teaspoon butter extract

Vegetable cooking spray

1 egg white -- lightly beaten

2 teaspoons sugar

 

Combine dried cherries and boiling water in a bowl; cover and let stand 10

minutes or until softened. Drain and set aside.

 

Combine flour, 1/3 cup sugar, cornmeal, baking powder, and salt in a large bowl;

cut in the margarine and shortening with a pastry

blender or 2 knives until mixture resembles coarse meal.

 

Combine cherries, yogurt, milk, and extracts, and add to dry ingredients,

stirring just until dry ingredients are moistened (dough

will be sticky).

 

Pat the dough with floured hands into an 8-inch round cake pan coated with

cooking spray. Brush egg white over surface of dough, and

sprinkle with 2 teaspoons sugar.

 

Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center

comes out clean. Serving size: 1 wedge.

 

 

 

Per serving = 216 calories, 5 gm fat, 217 mg sodium, 37 gm carbohydrate, 4 gm

protein, 1 gm fiber

Exchanges: 1 1/2 grain, 1/2 fruit, 1fat, 1/2 other carbohydrate

 

 

 

 

 

By: Carole