Cheeseboardcorncherryscones Recipes

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EASY CHEESE BOARD



Easy Cheese Board image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 10 to 12 servings as an appetizer

Number Of Ingredients 12

8 fig leaves
1 to 2 bunches green grapes
1/2 round of Brie, such a Tremblaye
Wedge of aged sharp Cheddar
8 ounces goat cheese, at room temperature
Fresh thyme sprigs
Good olive oil
1 wedge blue cheese, such as Roquefort
Dried apricots
Fresh figs
1 package of dried fruit crackers, such as Rustic Bakery
1 package water biscuit, such as Carr's

Steps:

  • Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

CHERRY CREAM SCONES



Cherry Cream Scones image

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

3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 large egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Additional sugar

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



Cherry Scones image

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

1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cherries
1 teaspoon grated lemon zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones

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.

CHEESE BOARD CORN CHERRY SCONES



Cheese Board Corn Cherry Scones image

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

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup cups sugar
1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup sweet dried cherries
1 1/4 cups buttermilk

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.

DRIED CHERRY SCONES



Dried Cherry Scones image

Provided by Food Network

Time 48m

Yield 8 servings

Number Of Ingredients 12

2 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 egg
2/3 cups whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries
Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar and sliced almonds, for sprinkling

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.

ROYAL CHERRY SCONES



Royal Cherry Scones image

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

½ cup unsalted butter, divided
1 cup self-rising flour
1 tablespoon white sugar
¼ cup pitted cherries
1 tablespoon crunchy wheat germ
⅔ cup milk
2 tablespoons milk, or as needed

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



The Bistro's Cherry Scones image

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

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter, cut into small bits
1 1/4 cups frozen sour cherries, thawed and drained
1/2 cup white chocolate chips
1 cup low-fat vanilla yogurt or 1 cup buttermilk
4 tablespoons turbinado sugar

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.

CHEESY CORN



Cheesy Corn image

If you've ever been to Kansas City BBQ restaurant, you've probably had the cheesy corn. It's awesome. Kids and adults both love it.

Provided by JenFen

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 13

Number Of Ingredients 5

6 slices bacon
2 (11 ounce) cans creamed corn
2 (11 ounce) cans whole kernel corn, drained
1 cup butter, cubed
2 cups cubed processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
  • In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
  • Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 11.9 g, Cholesterol 68 mg, Fat 27.3 g, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, Sodium 705 mg, Sugar 3.6 g

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