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Ingredients

Directions

  • Drain maraschino cherries, reserving 2 tablespoons juice for icing. Cut cherries into quarters and drain on paper towels.

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  • In a medium bowl, stir together flour, the 1/4 cup granulated sugar, the baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together egg and buttermilk. Add to flour mixture. Stir in coconut, crystallized ginger, and cherries. Stir until ingredients are just moistened (mixture will be lumpy).

  • Turn dough out onto a lightly floured surface. Knead 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 4-inch or 2-1/2-inch round biscuit cutter. Place on ungreased or parchment-lined baking sheet. Sprinkle with granulated sugar, if you like.

  • Bake in a 400 degree F oven about 15 minutes or until light brown. Cool on wire rack.

  • In a small bowl, mix powdered sugar and reserved cherry juice. Drizzle over scones. Serve warm. Makes 8 large or 12 small scones.

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To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts

205 calories; 7 g total fat; 32 mg cholesterol; 219 mg sodium. 34 g carbohydrates;

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