No-Shortening Marachino Cherry Scones
Submitted by: tradermama
Maraschino cherries are marinated in liqueur and added, with their liquid plus ground pecans, to the batter for these almost fat-free scones.
Ingredients
- 2/3 cup maraschino cherries and their liquid
- 2 tablespoons of peach schnapps or any fruit liqueur
- 2 cups flour
- 4 tablespoons (1/4 cup) sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1/4 cup toasted pecans, ground
- 1 egg, beaten
- 1/3 cup half-and-half
- 1 teaspoon vanilla
Save Recipe
Interact
Method
Preheat oven to 400 degrees. Drain the 2/3 cup of cherries, reserving liquid. Chop the cherries and marinate them in schnapps (or the liqueur of your choice) for 1/2 hour, or longer for a stronger flavor. Combine flour, sugar, salt, baking powder, and pecans. In a separate bowl, combine egg, half-and-half & vanilla; mix well. Add egg mixture and cherries with their liquid to dry ingredients. Mix gently (with your hands) until it is like dough. Sprinkle some flour on a flat surface. Turn dough onto floured surface. Knead gently about 15-20 times until it is well blended. Form dough into a 7-inch diameter circle, flattening the top. Cut in 8 wedges. Brush wedges with about a tablespoon of half-and-half, just enough to moisten it. Then sprinkle with a light coating of sugar, about 2 tablespoons for all. Take each wedge and put on a lightly oil-sprayed baking sheet about 2 inches apart. Bake about 10-13 minutes or just until lightly brown. Loosen wedges from baking sheet before they cool.
Notes: These scones come out spongy because there is no shortening, unlike typical scones. The flavor is great and there are fewer calories than the normal scone, even with the half-n-half. You need the fat in the half-n-half to hold it together but I figure you're saving about 90 calories by not using shortening. The next day the flavors set in even better.
Number of Servings: 8
Submitted by: tradermama ( See all of tradermama Recipes )
