Cherry Cream Scones Food

CHERRY SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
• Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
• Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.

SOUR CREAM CHERRY SCONES

Steps:

• Heat oven to 375°F.
• Place all topping ingredients in bowl; mix well. Set aside.
• Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries.
• Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into 7-inch circle. Place, 2 inches apart, onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.

CHERRY CREAM SCONES

Steps:

• Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. , Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. , Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. , Bake 15-20 minutes or until golden brown. Serve warm.

CHERRY SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
• In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
• Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
• Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

FRESH CHERRY SCONE RECIPE

Steps:

• Preheat oven to 400 degrees
• Blend flour, brown sugar, baking powder, and salt.
• Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
• Add in heavy cream, egg, vanilla extract. Mix until all combined.
• Gently stir in cherries until they are barely incorporated.
• Darker cherries that are overmixed with turn the dough blueish, so just fold them.
• If your cherries are soft and not firm, freeze them for 10 minutes so they mix easier.
• Place dough into a greased cast iron scone pan (the scones don't get as crisp in the cast iron but they taste great) I have pre-heated my cast iron and tried it also and the timing was about 15 minutes, but they still didn't get a crisp edge.
• Alternatively, I like to GENTLY knead out on the dough on a lightly floured surface. Use extra flour if dough is sticky.
• Knead may be to strong of a word for these fruit scones, GENTLY FOLD the dough over twice to combine it on a well-floured surface.
• Bake scones on a parchment lined baking sheet for 20 minutes at 400 degrees.

CHERRY SCONES

Steps:

• Combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
• Cut frozen grated butter into the flour mixture until well combined.
• Combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms.
• Fold in the chopped cherries.
• Turn out the dough onto a lightly floured surface.
• Knead lightly and shape into a 10-inch circle.
• Cut into wedges place on a greased cookie sheet.
• Bake at 375 degrees for 16 to 19 minutes or until golden brown.
• Dust with powdered sugar.
• Serve warm.

CHERRY MASCARPONE CREAM SCONES

Steps:

• Scones: Preheat oven to 350%, making sure that the baking rack is in the middle of the oven.
• Line a cookie sheet with parchment paper to keep scones from browning too quickly on bottom.
• In a large bowl, add the white & brown flours, the white & brown splenda, baking powder and sea salt.
• Cut butter into small pieces and blend into the flour mixture. until it resembles coarse crumbs.
• Next combine the milk and lemon juice to create sour milk, stir and let sit 3 minutes.
• In a small bowl add the sour milk, beaten egg and almond extract. Mix well and add to the coarse flour mixture, gently stirring until combined.
• Now add the cherries and candied ginger.
• Most Important *Do not over mix*.
• Gently knead the dough on a lightly floured board until it is smooth and elastic. If required add extra flour.
• Pat the dough gently into a circle and cut into 9 triangular pieces and place on cookie sheet. (Cut the circle into 3 large slices and cut each large slice into three equal size smaller slices).
• Glaze: To make the glaze beat the egg white with milk, until well mixed.
• Brush a little of the mixture onto the top of the scones.
• Bake for about 15 - 18 minutes or until a toothpick inserted into the center of scone comes out clean.
• Remove the pan from oven and place the scones on rack to cool.
• Cherry Mascarpone Cream: In a large bowl place the mascarpone cheese, almond extract and splenda. Beat until the cheese mixture starts to look softly whipped, then add the whipped cream and the finely chopped cherries until well mixed.
• If not ready to use immediately, cover and refrigerate until serving time. Make sure to stir before serving.
• To serve, split the scones and fill with the cherry cream mixture, place top back on and sprinkle powdered sugar over the top of the scone.

CHERRY CREAM SCONES

Steps:

• Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
• Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
• Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
• Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
• Preheat the oven to 350°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
• Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
• Mix the milk and confectioners' sugar together to make a glaze and set aside.
• Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
• Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.

CHERRY SCONES

Steps:

• Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
• Grease the baking tray with a little butter or use a liner (which you don't need to grease)
• Sift a little flour onto your worktop or rolling out mat
• Roughly chop the cherries into quarters
• Mix the flour and salt in a large mixing bowl. Grate the butter into the mixture and rub it in with your fingertipsTo rub in, have your palms up and move your thumbs over fingers from the little fingers inwards
• Stir in the sugar and cherries. Add the milk and combine to make a smooth dough. Use a knife and then your hands
• Transfer the dough to the floured surface and pat with your hand to make a level top, at least 2cm thick
• Cut out the scones and move to the baking sheet. Pull the remaining dough together and repeat until all the dough is used
• Brush the tops of the scones with milk or sprinkle with a little flour
• Cook for 12-15 minutes until golden. Cool on a wire rack
• Serve with butter.

SOUR CREAM CHERRY SCONES

Steps:

• Heat oven to 375°F
• Combine the almonds and sugar together in a small bowl, mix well.
• Set aside.
• Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in small bowl until smooth.
• Stir into flour mixture just until moistened.
• Stir in cherries.
• Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into a
• 7-inch circle.
• Place 2 inches apart onto large ungreased baking sheet.
• Sprinkle topping evenly over dough.
• Score each half into 8 wedges; do not separate.
• Bake for 25 to 30 minutes or until scones are lightly browned.
• Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.
• Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.

DRIED CHERRY ALMOND SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
• Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
• In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

DRIED-CHERRY SCONES

Steps:

• Preheat oven to 375°F with rack in middle.
• Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
• Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
• Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
• Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.

DRIED CHERRY SCONES

Steps:

• Preheat oven: 325 degrees F.
• Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.