Heart Shaped Dried Cherry And Chocolate Chip Scones Food

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.

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.

CHERRY CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

HEART-SHAPED CHEESE SCONES

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in cheese. In small bowl, combine egg, sour cream, oil and milk. Make a well in the center of the dry ingredients; stir in egg mixture just until moistened. , Turn onto a floured surface and knead gently 10-12 times. Gently pat out to 1/3-in. thickness. Cut with a floured 3-in. heart-shaped cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 15-20 minutes or until golden brown. Remove from pan to wire rack. Serve warm.