Cherry Cream Scones Recipe Recipe For Chili

CHERRY CREAM SCONES

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.

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.

CHERRY CREAM SCONES

Steps:

• Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
• Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
• Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
• Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
• Preheat the oven to 350°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
• Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
• Mix the milk and confectioners' sugar together to make a glaze and set aside.
• Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
• Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.

CHERRY WHITE CHOCOLATE SCONES RECIPE

Steps:

• Line large rimless baking sheet with parchment paper. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter. In small boll, whisk buttermilk with egg, ; add to flour mixture. Sprinkle with cherries and white chocolate; stir with for to make soft dough. With lightly floured hands, press dough into ball. On floured surface, knead dough gently 10 tines. Pat out into 10 x 7 inch rectangle; trim edges to straighten. Cut rectangle into 6 squares; cut each diagonally in half. Place on prepared pan. Bake in centre of 400 oven until golden, 18 - 20 minutes. Transfer to rack; let cool. Topping: Drizzle with chocolate. Let stand until set, about 1 hour.

CHERRY SCONES WITH CINNAMON GLAZE

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.

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.

CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

CHERRY CREAM CROWN RECIPE

Steps:

• Lightly grease bottom of 9 inch spring form pan. Brush lady fingers lightly with brandy. Line sides of pan will lady fingers rounded side out. Using electric mixer beat cream cheese until creamy about a minute. Gradually add sugar and continue beating 1 minute. Combine cream and vanilla in a large bowl and beat until stiff but not dry. Fold cream into cream cheese mixture. Place some of the remaning lady fingers on bottom of pan. Spread half of cheese filling in pan. Place remaining ladyfingers on top of cheese. Top with remaning cheese filling. Cover and refrigerate overnight. Spread with cherry filling and chill 2 hours.

SOUR CREAM CHERRY SCONES

Steps:

• Heat oven to 375°F
• Combine the almonds and sugar together in a small bowl, mix well.
• Set aside.
• Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in small bowl until smooth.
• Stir into flour mixture just until moistened.
• Stir in cherries.
• Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into a
• 7-inch circle.
• Place 2 inches apart onto large ungreased baking sheet.
• Sprinkle topping evenly over dough.
• Score each half into 8 wedges; do not separate.
• Bake for 25 to 30 minutes or until scones are lightly browned.
• Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.
• Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.