Cherry And Orange Scones Recipes

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CHERRY ORANGE SCONES



Cherry Orange Scones image

Provided by itsybitsy

Time 45m

Yield 8

Number Of Ingredients 8

1/3 cup sugar
3 cups flour
1/3 cup butter
2/3 cup dried cherries
1 tablespoon grated orange rind
1 tablespoon baking powder
1 cup sour cream
1/4 teaspoon salt

Steps:

  • Combine butter, salt, sour cream, and sugar and mix with a mixer until smooth. Combine flour, baking powder, dried cherries, and orange rind and mix well. Add sour cream mixture to the dry ingredients and mix until dough forms. Divide dough into equal parts and bake at 350 degrees F for 30-40 minutes or until lightly browned. Serve with butter or heavy cream. You may also substitute other dried berries for the cherries if you desire.

SIMPLE DRIED CHERRY AND ORANGE SCONES



Simple Dried Cherry and Orange Scones image

Scones with cherry and orange

Provided by Carla Cardello

Categories     Quick Breads + Muffins

Number Of Ingredients 9

2 cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 teaspoons orange zest
5 Tablespoons cold butter, cut into tablespoons
1 cup dried cherries
1 egg
2/3 cup heavy whipping cream

Steps:

  • Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.
  • In a small bowl, add the cherries. Pour in some hot water and let seep until plump, about 10 minutes or so. Drain and pat dry.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Drop in the butter pieces and toss with flour. Using either your fingertips or a pastry cutter, cut the butter into the flour mixture until the mixture is pebbly. Add the cherries.
  • Beat the egg into the cream then pour the cream into the dry ingredients and stir until everything comes together. The dough will be wet and sticky. Gently knead the dough a few times inside the bowl.
  • Lightly dust a work surface with some flour and turn out the dough. Roll out the dough until it is about 1/4 inch high. Cut out circles with a 2.5-inch cutter and place them onto the cookie sheets. Gather up the scraps and reroll again until all of the dough is gone.
  • Bake for 10-12 minutes or until golden brown. If serving warm, cool for 10 minutes. If not, cool until room temperature.

CHERRY-CITRUS SCONES



Cherry-Citrus Scones image

Bake up a batch of these tender, cherry-studded scones flavored with orange.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 scones

Number Of Ingredients 9

1 3/4 cups all-purpose flour, plus more, for dusting
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/3 cup dried cherries, chopped
2 teaspoons finely grated orange zest
2 large eggs
4 to 5 tablespoons heavy cream

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and orange zest.
  • Beat together 1 of the eggs and 4 tablespoons of the heavy cream in a small bowl. Add the egg mixture to the flour mixture and mix with a fork until the dough just comes together. If the dough seems dry, add the remaining 1 tablespoon heavy cream.
  • Dust a work surface with flour. Turn the dough out onto the floured surface. Pat into a disk about 7 inches wide and about 1/2 inch thick. Cut out rounds using a 2 1/2-inch biscuit cutter. Gather and reroll the scraps and repeat. Place the scones on the prepared baking sheet. Beat the remaining egg in a small bowl. Brush the scones with the egg. Bake until golden brown, about 14 minutes.

DRIED CHERRY ALMOND SCONES



Dried Cherry Almond Scones image

Provided by Anne Burrell

Categories     side-dish

Time 43m

Yield 6 scones

Number Of Ingredients 15

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Honey Butter, recipe follows
1/2 pint cold heavy cream
2 tablespoons honey
1 orange, zested

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.

CHERRY SCONES WITH CINNAMON GLAZE



Cherry Scones with Cinnamon Glaze image

I was craving scones one day and had to use up my fresh cherries, and came up with this wonderful recipe! The shortening gives it the incredibly moist texture.

Provided by wifeyluvs2cook

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 2h40m

Yield 16

Number Of Ingredients 13

8 tablespoons butter-flavored shortening
4 tablespoons shortening
1 cup pitted fresh cherries, cut into thirds
4 cups all-purpose flour
⅔ cup white sugar
8 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups heavy cream
2 eggs
1 cup confectioners' sugar
2 tablespoons milk, or more as needed
½ teaspoon ground cinnamon

Steps:

  • Place butter-flavored shortening and regular shortening into a freezer until very cold, at least 2 hours before use. Place cherries into the freezer until very cold, at least 15 minutes before use.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in cold butter-flavored shortening and regular shortening until flour mixture is combined.
  • Whisk heavy cream and eggs together in a small bowl. Stir into flour mixture until combined. Fold cold cherries into dough.
  • Roll dough out onto a lightly floured surface into a rectangle, about 1 1/2-inches thick. Cut in 1/2 lengthwise; cut out triangles from each 1/2. Place on the prepared baking sheet and place into the freezer to get cold, about 10 minutes.
  • Bake in the preheated oven until lightly golden on edges, about 15 minutes.
  • Remove scones from the oven and let cool about 5 minutes.
  • Meanwhile, combine confectioners' sugar, milk, and cinnamon in a bowl. Lightly drizzle glaze over cooled scones.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 43.1 g, Cholesterol 54 mg, Fat 18.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 407.9 mg, Sugar 17.5 g

CHERRY SCONES



Cherry Scones image

Scones and a cup of tea, now that's the way to take a break. These sound so good I just had to post them.

Provided by Charlotte J

Categories     Scones

Time 34m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
3/4 cup grated frozen butter
2/3 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2/3 cup chopped dried cherries

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.

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

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.

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