Cherry-Almond Drop Scones Recipe

3.5 1 3
Cherry-Almond Drop Scones Recipe
Cherry-Almond Drop Scones Recipe photo by Taste of Home
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Cherry-Almond Drop Scones Recipe

Read Reviews
3.5 1 3
Publisher Photo
This easy treat from Helen Phillips in Eaton, Colorado is studded with dried cherries and crunchy almonds. Pair with a cup of steaming cocoa, coffee or tea for a quick winter warm-up!
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vanilla yogurt
  • 1/4 cup butter, melted
  • 1 egg, lightly beaten
  • 1/4 teaspoon almond extract
  • 1/2 cup dried cherries, chopped
  • 1/2 cup slivered almonds

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, butter, egg and extract. Stir into dry ingredients just until moistened. Fold in cherries and almonds.
Drop by heaping tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 14 scones.
Originally published as Cherry-Almond Drop Scones in Simple & Delicious January/February 2007, p49

Nutritional Facts

1 each: 166 calories, 6g fat (2g saturated fat), 25mg cholesterol, 243mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vanilla yogurt
  • 1/4 cup butter, melted
  • 1 egg, lightly beaten
  • 1/4 teaspoon almond extract
  • 1/2 cup dried cherries, chopped
  • 1/2 cup slivered almonds
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, butter, egg and extract. Stir into dry ingredients just until moistened. Fold in cherries and almonds.
  2. Drop by heaping tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 14 scones.
Originally published as Cherry-Almond Drop Scones in Simple & Delicious January/February 2007, p49

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murrell006 User ID: 2357453 66626
Reviewed May. 19, 2009

"These were yummy and easy"

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