Dried Cherry Buttermilk Scones Food

DRIED CHERRY BUTTERMILK SCONES

Steps:

• In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
• In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
• Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
• Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges.
• On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
• Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.

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.

IRISH DRIED CHERRY BUTTERMILK SCONES

Steps:

• In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
• In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
• Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
• Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
• Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.

DRIED CHERRY BUTTERMILK SCONES

Steps:

• In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

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-LEMON SCONES

Steps:

• Preheat oven to 425°.
• In a medium bowl, mix flour, 1/4 cup sugar, lemon peel, cream of tartar, baking soda, and salt.
• Cut in butter, using pastry blender, until mixture looks like fine crumbs.
• Stir in enough buttermilk so dough leaves side of bowl and forms a ball.
• Stir in cherries.
• Onto a greased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart.
• Brush with milk.
• Sprinkle with additional sugar.
• Bake 10-15 minutes or until light brown.
• Immediately remove from cookie sheet to cooling rack.
• Serve warm or cool.

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:

• Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tablespoons brandy or apricot nectar.
• Let stand for 15 minutes.
• Combine dry ingredients (flour, sugar, salt, baking powder).
• Cut the shortening into the dry ingredients well.
• Add pecans.
• Make a 'hole' in the center of the dried mixture.
• Stir together well beaten egg and half-and-half.
• Add egg and fruit mixtures to dry ingredients all at once.
• Using a fork, stir just until moistened.
• Turn dough onto a lightly floured surface.
• Knead for 12 to 15 strokes.
• Form dough into a 7 inch circle, and cut into 8 wedges.
• Place scones 1 inch apart on an ungreased baking sheet.
• Brush tops with 1 tbsp half-and-half, sprinkle with 2 tsp sugar.
• Bake in a 400 degree oven for 12 to 15 minutes.
• Cool on a wire rack for 5 minutes.
• Serve warm with maple-nut butter posted on this site, if desired.

DRIED CHERRY-LEMON SCONES

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
• On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.
• Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

DRIED CRANBERRY SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.

DRIED CHERRY AND ALMOND SCONES

Steps:

• Prehear oven to 350 degrees.
• Spray a cookie sheet or jellyroll pan with baking spray and set aside.
• Mix the egg and egg white together in a large mixing bowl.
• Add canola oil, splenda granular, buttermilk, almond extract and nonfat dry milk.
• Stir well.
• Add baking powder, baking soda and flour.
• Mix until just blended.
• Add dried cherries and stir until blended.
• Spoon 12 evenly sized mounds of batter onto the prepared baking sheet.
• Lightly sprinkle with sugar, if using.
• Bake for 10-15 minutes.
• Best if served while still warm.
• Scones freeze well and can be microwaved.

OATMEAL AND DRIED-CHERRY BISCUIT SCONES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
• Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
• Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.