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.
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.
CHERRY SCONES WITH WHIPPED MAPLE BUTTER
These scones are worthy of the Italian Amarena cherries that go in them. The light, golden and buttery dough lets the cherries shine. The pairing of cherries and orange is classic, so I dropped in a quick recipe for an orange marmalade that is done in a matter of minutes and will appeal to even the anti-marmalade crowd.
Provided by Food Network
Categories dessert
Time 35m
Yield 12 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Whisk together the heavy cream, sour cream and vanilla in a small bowl; set aside.
- Pulse the flour, granulated sugar, brown sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like fine meal. Transfer to a large bowl, add the cherries and toss until the cherries are coated. Pour in the heavy cream mixture and mix with a spatula until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough into a 1/2-inch-thick circle and cut into 12 wedges. Transfer the wedges to the lined baking sheet with a spatula, brush the tops generously with cream and sprinkle each with about 1/2 teaspoon granulated sugar. Bake until puffed and golden brown around the edges, about 18 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- For the marmalade: Combine the orange and granulated sugar in a food processor and process until finely pureed. Transfer the mixture to a small saucepan. Bring to a boil over high heat, then reduce to a rapid simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes. Transfer to a small bowl and set into a large bowl filled with ice water. Stir until the marmalade is cooled to room temperature.
- For the maple butter: Combine the butter, brown sugar, maple syrup and salt in a medium bowl and whisk until well combined.
- Serve the scones with the maple butter and marmalade.
SOUR CHERRY SCONES AND GINGER-MARMALADE CREAM
ZWT7 South Africa. In South Africa, "scone" is pronounced sk-ON, not sk-OHHH-n. Recipe by Rori Spinelli on http://www.foodandwine.com.
Provided by UmmBinat
Categories Breakfast
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 11
Steps:
- MAKE THE SCONES:
- Preheat the oven to 425°.
- Soak the dried cherries in hot water until plump, about 10 minutes.
- In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.
- Drain the dried cherries and pat dry. Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened.
- Gather the dough into a ball and gently knead it 4 or 5 times.
- On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round.
- Using a 2 1/2-inch biscuit cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the tops with the melted butter. Bake for about 20 minutes, or until lightly browned and cooked through.
- MAKE THE CREAM:
- In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form.
- Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on top.
- Split the hot scones and serve at once with the ginger marmalade cream.
Nutrition Facts : Calories 364.7, Fat 23.8, SaturatedFat 14.7, Cholesterol 85.3, Sodium 259.7, Carbohydrate 34.1, Fiber 0.9, Sugar 8.3, Protein 4.5
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- Preheat the oven to 425°. Soak the dried cherries in hot water until plump, about 10 minutes. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Drain the dried cherries and pat dry. Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened. Gather the dough into a ball and gently knead it 4 or 5 times.
- On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round. Using a 2 1/2-inch biscuit cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the tops with the melted butter. Bake for about 20 minutes, or until lightly browned and cooked through.
- In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form. Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on top.
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