Lemon Cherry Scones

4 cups all purpose flour
1 cup sugar, granulated
2 tbl baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, softened
1 cup King Orchards dried tart cherries
1 cup pecans, chopped
1 tbl lemon peel, grated
1 cup milk
4 eggs


Combine flour, sugar, baking powder, cinnamon and nutmeg in large mixing bowl. Add butter. Mix with an electric mixer on low speed until mixture resembles coarse crumbs (about  2 minutes)

Stir in cherries, pecans and lemon peel. Mix on low speed.

Whisk milk and eggs together until well blended. Reserve 1/4 cup milk mixture. Add reaining milk mixture to dry ingredients, mixing on low speed just until moistened.

Gently knead dough on lightly floured surface 5 or 6 times. Divide dough into 2 pieces (about 14 ounces each). Shape each portion into a circle 10 inches in diameter and 1-inch thick. Cut each into 12 wedges.

Place dough on greased full sheet pan. Brush surface with reserved milk mixutre. Sprinkle with additional sugar if desired.

Bake in a 400F standard oven 15 to 20 minutes or until golden. Serve warm or at room temperature.

note: Scones may be made ahead and baked, then frozen up to 2 weeks. Thaw at room temperature.

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