I've been meaning to make them for some time and have had my ingredients on hand ready and waiting. Of course, my timing isn't always the best as I had just started making them when the hubby came in from work. Since I hadn't yet added the wet ingredients to the dry, I was able to set them aside so that we could take the dog out for a quick walk. I finished them when I returned and they are scrumptious. They're not real sweet, but the dried cherries give them a little boost.
Now, in all reality, my mind is still thinking that I want something sinfully rich, dripping with chocolate goodness (and maybe a little peanut butter mixed in). I told the hubby that I'm feeling the need to bake some type of cupcake and that they will have to be sent to work with him. If not, I will want to eat all of them. That would not be good!
- 1 spray cooking spray
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1/4 cup sugar
- 1 large egg, beaten
- 1 cup buttermilk
- 1/4 cup butter, melted
- 2/3 cup thinly sliced dried cherries
Preheat oven to 400. Coat a cookie sheet with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk, and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cherries.
Drop 12 equal two-inch mounds of batter on prepared cookie sheet about 1 inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 scone per serving. 3 WW points per serving. Serves 12.