Recipe: Traverse City Dried Cherry Scones (using buttermilk)

TRAVERSE CITY DRIED CHERRY SCONES

1/2 cup non-fat buttermilk
1/4 cup egg substitute
3 tablespoons brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, chilled well and cut into pieces
1 cup dried tart cherries
2 tablespoons buttermilk (optional)
1 tablespoon sugar (optional)

Heat oven to 400 degrees F.

In small bowl, combine 1/2 cup buttermilk, egg substitute, brown sugar and vanilla. Set aside.

In large bowl, combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Stir in cherries.

Mix in buttermilk mixture, just until combined. On lightly floured surface, knead dough 4-5 times. Place dough on greased baking sheet and flatten into 7 1/2-inch round. Score dough into 8 wedges, not cutting completely through dough.

Brush with 2 tablespoons buttermilk and sprinkle with sugar if desired.

Bake in preheated oven 15-18 minutes or until golden brown. Cut into individual wedges. (It tastes best when served warm.)

Source: Barbara Bratel Collier, The Cleveland Sun, March 20, 1997