Description Edit

Contributed by Catsrecipes Y-Group

  • Servings: 8 to 10 scones

Ingredients Edit

scones Edit

Topping Edit

Directions Edit

  1. Heat oven to 400 °F.
  2. Lightly spray cookie sheet with cooking spray.
  3. In large bowl, combine flour, oats, ¼ cup sugar, baking powder, baking soda, salt, ¼ teaspoon cinnamon and nutmeg; mix well.
  4. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
  5. Stir in dried cherries.
  6. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened.
  7. Turn dough out onto lightly floured surface; knead gently 8 to 10 times.
  8. Roll or pat dough into 8-inch circle about ¾ inch thick.
  9. Sprinkle with combined 1 tablespoon sugar and ⅛ teaspoon cinnamon.
  10. Cut with 2½-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife.
  11. Place about 2 inches apart on cookie sheet.
  12. Bake 10 to 14 minutes or until light golden brown.
  13. Serve warm.
  14. Tightly wrap leftover scones, label and freeze.
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