International Society for Krishna Consciousness, Portland, Oregon


(Adapted from the Arizmendi/Cheese Board recipe. They are a perfectly delicious middle ground between a biscuit and a muffin.)




1/4 cup sugar (rough cut is nice)



Preheat the oven to 375F. Prepare a cookie sheet with butter or parchment paper.

Sift the flour, baking soda and baking powder together into a large bowl. If you are using a stand mixer, mix ingredients on low speed in the mixer with the paddle attachment.

Add the salt and sugar to the bowl and mix in. Add the butter. If you are mixing by hand, cut it in with a pastry cutter or 2 knives until it is small pea size. If you are using a mixer, pulse the butter in until you reach this size. Mix in the dried cherries or raisins. Make a well in the center and add the cream and buttermilk. Mix briefly, until the ingredients come together. It is fine to have a little loose flour in the bottom of the bowl.

Shape the dough into balls about 2" in diameter (they should look rough) and place them on the cookie sheet about 2 inches apart.

For the topping, sprinkle the sugar on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Cool the scones on a baking rack.

These are perfect for brunch or snacks!


contributed by Lajjarani devi dasi