CHEESE BOARD CORN CHERRY SCONES
This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
Provided by hannahactually
Categories Scones
Time 55m
Yield 15-20 scones, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
- Sift together flour, baking soda and baking powder into a large bowl.
- Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
- Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
- Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
- Let the batter stand for 5 minutes.
- Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
- Sprinkle the 1/4 cup sugar on top of the scones.
- Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
- Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
CORN-CHERRY SCONES
Steps:
- 1. Heat the oven to 425 degrees (note this will go down to 375 later). Line baking sheet with parchment paper or foil. 2. Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. 3. Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. (Don't overmix, or scones will be heavy.) The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes. 4. Gently shape the dough into balls about 2 inches in diameter and place them on the prepared pans about 2 inches apart. 5. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.
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.
CHERRY-CITRUS SCONES
Bake up a batch of these tender, cherry-studded scones flavored with orange.
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
- Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
- Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.
CHERRY SCONES
This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 scones
Number Of Ingredients 9
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.
ROYAL CHERRY SCONES
Royal cherry scones were on the breakfast table each and every morning while in New Zealand. I asked if I may have the recipe, and the chef said to just follow any scones recipe and add fresh cherries at the end of the recipe. This is my own recipe. I hope you enjoy my delicious homemade scones.
Provided by Prancalot
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet in the oven to warm.
- Rub 1/4 cup butter into flour in a bowl until mixture resembles fine bread crumbs. Stir in sugar. Stir cherries into flour mixture until evenly distributed; mix in wheat germ.
- Mix milk into dough and knead lightly until just smooth. Roll out on a lightly floured surface to approximately 3/4-inch thickness. Stamp out crescent shapes using a 2 1/2-inch fluted cutter, kneading, re-rolling, and cutting dough until it is all used up.
- Place scones on the preheated baking sheet; brush tops with 2 tablespoons milk.
- Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Serve immediately; split scones and spread with remaining butter.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 10.3 g, Cholesterol 21.6 mg, Fat 8.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 140 mg, Sugar 2.3 g
THE BISTRO'S CHERRY SCONES
Slightly revised from the Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor (wherever that is ...), original recipe is posted at: http://www.jsonline.com/features/food/40228777.html. These scones are magnificent!
Provided by Annz Recipez
Categories Scones
Time 40m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut butter into flour mixture until mixture resembles a coarse meal.
- Add cherries and chips and mix well.
- Make a well in center of mixture and pour in yogurt (or buttermilk).
- Mix ingredients into a soft, slightly wet dough.
- Cut dough in half.
- Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
- Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
- Repeat with other half of dough.
- Sprinkle wedges with turbinado sugar.
- Bake at 375 for about 20 minutes or until golden brown.
CHOCOLATE-CHERRY SCONES
These scones are made with Amarena cherries, which refers to a variety of dark wild cherry from the Bologna and Modena regions of Italy. They are typically sold preserved in a sweet syrup. They have an intense sweet cherry flavor, and pair perfectly with chocolate.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
- Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 49.5 g, Cholesterol 76.7 mg, Fat 20.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 12.4 g, Sodium 332.3 mg, Sugar 15.3 g
CHEDDAR CORNMEAL SCONES
Steps:
- Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.
CHERRY CREAM SCONES
Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides-simply thaw, warm and serve when you need them. We live in a cherry-producing region-and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
Provided by Taste of Home
Time 40m
Yield 12 scones.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 294mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE CHOCOLATE-CHERRY SCONES
These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn't have.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
- Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
- Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.6 g, Cholesterol 25.5 mg, Fat 8.6 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 252.1 mg, Sugar 15.7 g
CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
CORN SCONES
My family really enjoys these hearty scones-they're a nice change from the usual muffins and biscuits. They're nice to have on hand for when unexpected company drops in...which seems to be often!
Provided by Taste of Home
Time 40m
Yield 10-15 scones.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. , Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 744mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CHERRY SCONES WITH CINNAMON GLAZE
I was craving scones one day and had to use up my fresh cherries, and came up with this wonderful recipe! The shortening gives it the incredibly moist texture.
Provided by wifeyluvs2cook
Categories Bread Quick Bread Recipes Scone Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Place butter-flavored shortening and regular shortening into a freezer until very cold, at least 2 hours before use. Place cherries into the freezer until very cold, at least 15 minutes before use.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in cold butter-flavored shortening and regular shortening until flour mixture is combined.
- Whisk heavy cream and eggs together in a small bowl. Stir into flour mixture until combined. Fold cold cherries into dough.
- Roll dough out onto a lightly floured surface into a rectangle, about 1 1/2-inches thick. Cut in 1/2 lengthwise; cut out triangles from each 1/2. Place on the prepared baking sheet and place into the freezer to get cold, about 10 minutes.
- Bake in the preheated oven until lightly golden on edges, about 15 minutes.
- Remove scones from the oven and let cool about 5 minutes.
- Meanwhile, combine confectioners' sugar, milk, and cinnamon in a bowl. Lightly drizzle glaze over cooled scones.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 43.1 g, Cholesterol 54 mg, Fat 18.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 407.9 mg, Sugar 17.5 g
CHERRY SCONES
Scones and a cup of tea, now that's the way to take a break. These sound so good I just had to post them.
Provided by Charlotte J
Categories Scones
Time 34m
Yield 12 serving(s)
Number Of Ingredients 10
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.
More about "corn cherry scones food"
CORN-CHERRY SCONES RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 14Estimated Reading Time 2 minsCategory BREAKFASTTotal Time 40 mins
- Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, two-thirds cup sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined.
- Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes.
- Gently shape the dough into balls about 2 1/4 inches in diameter and place them on the prepared pans about 2 inches apart.
THE BEST SCONE RECIPE: CORNMEAL-CHERRY SCONES, THE …
From slate.com
Estimated Reading Time 2 mins
CORNMEAL-CHERRY SCONES | PUNCHFORK
From punchfork.com
CORN AND CHERRY SCONE | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
CHERRY CORNMEAL SCONES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHERRY CORNMEAL SCONES | LISA'S KITCHEN | VEGETARIAN RECIPES
From foodandspice.com
THE CHEESE BOARD'S CORN CHERRY SCONES - THE WEDNESDAY CHEF
From wednesdaychef.typepad.com
CHERRY SCONE RECIPE - STARK BRO'S
From starkbros.com
EASY CHERRY SCONE RECIPE - SAVORING THE GOOD®
From savoringthegood.com
SOUR LEMON CHERRY SCONES WITH SOUR CREAM RECIPE
From bakingthegoods.com
CHERRY SCONES | BEST EASY RECIPE TO TRY IN 2022 - JUST COOK N BAKE
From justcooknbake.com
10 BEST CORN FLOUR SCONES RECIPES | YUMMLY
From yummly.com
CORN-CHERRY SCONES | RECIPES | STLTODAY.COM
From stltoday.com
FLAKY CHEDDAR SCONES: GREAT WITH SOUPS - CHATELAINE
From chatelaine.com
DRIED CHERRY ORANGE SCONES – NAN COOKS THE BOOKS
From nancooksthebooks.com
FRESH CHERRY SCONES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CRANBERRY CORNMEAL SCONES WITH PECANS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEESE BOARD CORN CHERRY SCONES - CHAMPSDIET.COM
From champsdiet.com
FRESH CHERRY AND LEMON SCONES | A TASTE OF MADNESS
From atasteofmadness.com
FRESH CHERRY SCONE RECIPE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
CHEESE BOARD CORN CHERRY SCONES- WIKIFOODHUB
From wikifoodhub.com
SWEET CORN SCONES WITH LIME & CINNAMON - BAKING SENSE®
From baking-sense.com
CHERRY SCONES | SNACK RECIPES | GOODTO
From goodto.com
CHERRY CHOCOLATE SCONES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CORN-CHERRY SCONES | RECIPE | CHERRY SCONES, SCONES, RECIPES
From pinterest.com
FRESH CHERRY SCONE RECIPE | CREATED BY DIANE
From createdby-diane.com
MARY BERRY CHERRY SCONES: SIMPLE 15 MINUTE RECIPE - AMI ROSE
From ami-rose.com
FLAKY CORNMEAL-CHEDDAR SCONES - CHATELAINE.COM
From chatelaine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love