Cherry Lime Scones - Martha Stewart Living Recipe
Yield: 12 SconesRecipe by luhu.jp
Ingredients:
2 1/2 cup: All-purpose flour,
2 tbsp: Plus 2 t light-brown sugar,
1 tbsp: Baking powder,
1 tsp: Salt,
1/4 cup: Canola oil,
1/2 cup: Plus 1 t low-fat milk,
1 large: Egg,
1 1/2 tsp: Finely grated lime zest,
1 1/2 tsp: Finely grated lemon zest,
1/4 cup: Dried sour cherries, coarsely chopped
Directions:
1. Heat oven to 425. In a mixing bowl, whisk together flour, 2 T of
the sugar, the baking powder, and the salt. Quickly stir in canola
oil with a fork until pea-size crumbs form.
2. In a small bowl, combine 1/2 C of the milk, the egg, lime and lemon
zest, and cherries; add to flour mixture and stir with a fork until
blended.
3. Gather dough into a ball and knead lightly for about 30 seconds.
Transfer the dough to an ungreased baking sheet and pat into a disk
about 8 1/2 inches in diameter and 1/4 inch thick. Brush the dough
with remaining teaspoon milk, sprinkle with remaining 2 t sugar, and
cut into 12 wedges. Bake until golden brown, 20 to 25 minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
the sugar, the baking powder, and the salt. Quickly stir in canola
oil with a fork until pea-size crumbs form.
2. In a small bowl, combine 1/2 C of the milk, the egg, lime and lemon
zest, and cherries; add to flour mixture and stir with a fork until
blended.
3. Gather dough into a ball and knead lightly for about 30 seconds.
Transfer the dough to an ungreased baking sheet and pat into a disk
about 8 1/2 inches in diameter and 1/4 inch thick. Brush the dough
with remaining teaspoon milk, sprinkle with remaining 2 t sugar, and
cut into 12 wedges. Bake until golden brown, 20 to 25 minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp