4 cups flour
½ tsp baking soda
1 tbsp baking powder
1½ cups butter
1⅓ cups buttermilk
½ tsp salt
¼ cup sugar
dried tart cherries
heavy cream
turbinado sugar
Preheat the oven to 425 degrees F. Ready your baking sheet by greasing it first. Set aside.
In a mixing bowl, combine the following dry ingredients: flour, baking powder, baking soda, and sugar.
In a separate mixing bowl, cream together butter and buttermilk. Gradually add in your dry ingredients.
On a clean flat surface, sprinkle it with a bit of flour before you knead the dough gently for about five or six times. Roll out to ½-inch thick and cut with a 4-inch cookie cutter.
Lay the dough on a baking sheet and moisten the edges. Brush the scones with heavy cream and sprinkle them with turbinado sugar.
Bake for 15 minutes. Let the scones cool for 5 minutes before serving.
Sugar: 6g
:
Calcium: 104mg
Calories: 389kcal
Carbohydrates: 38g
Cholesterol: 3mg
Fat: 24g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 6g
Potassium: 93mg
Protein: 5g
Saturated Fat: 5g
Sodium: 545mg
Vitamin A: 1059IU
Vitamin C: 1mg
