Glace Cherry Scones Food

GLACE CHERRY SCONES

Steps:

• Pre heat oven to 425f 220c.
• Sift flour into a bowl.
• Rub butter into flour.
• Mix in sugar and salt and cherrys.
• Add milk a little at a time and mix with a knife.
• Make sure you don't over mix or your scones will be hard.
• when your mix is ready it should be moist and not too dry turn out dough on floured surface and roll out to 2cm thick, I don't use a rolling pin I just shape with my hands and use a 4cm pastry cutter.
• Place the scones on a greased baking sheet.
• brush with a little milk.
• Bake in oven for 12-15 mins untill med brown.
• Enjoy with a nice cup of tea.

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.

DRIED CHERRY NOUGAT GLACE

Steps:

• To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring and washing down any sugar crystals with a brush dipped in water, until mixture is clear. Let it cook, undisturbed, until deep golden.
• To caramelized sugar add the hazelnuts. Stir to coat.
• Oil a marble slab. Pour the mixture onto the marble, smooth it into even layer and let it cool completely. Once cooled, chop into approximately 1/4- inch pieces.
• To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
• Beat 3 egg whites to soft peaks. With machine running add, in a stream, the cooked sugar syrup. Beat until completely cool.
• Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes. Then drain over a bowl Whip 2 cups heavy cream.
• Fold half the praline, half the drained cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 cup terrine, lined with plastic wrap. Cover mold with plastic wrap and freeze overnight. Unmold, remove the plastic wrap, and slice.

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.

ROYAL CHERRY SCONES

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.