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| 2 1/2 Tasse | all-purpose flour |
| 2 Esslöffel | Plus 2 t light-brown sugar |
| 1 Esslöffel | baking powder |
| 1 Teelöffel | salt |
| 1/4 Tasse | canola oil |
| 1/2 Tasse | Plus 1 t low-fat milk |
| 1 gross | egg |
| 1 1/2 Teelöffel | Finely grated lime zest |
| 1 1/2 Teelöffel | Lemon zest finely grated |
| 1/4 Tasse | Dried sour cherries, coarsely chopped |
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1. Heat oven to 425'. In a mixing bowl, whisk together flour, 2 T of the sugar, the baking powder, and the salt. Quickly stir in canola oil with a fork until pea-size crumbs form.
2. In a small bowl, combine 1/2 C of the milk, the egg, lime and lemon zest, and cherries; add to flour mixture and stir with a fork until blended.
3. Gather dough into a ball and knead lightly for about 30 seconds. Transfer the dough to an ungreased baking sheet and pat into a disk about 8 1/2 inches in diameter and 1/4 inch thick. Brush the dough with remaining teaspoon milk, sprinkle with remaining 2 t sugar, and cut into 12 wedges. Bake until golden brown, 20 to 25 minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
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