Cherry Orange Scones Recipes

CHERRY AND ORANGE SCONES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Pour boiling water over cherries to cover; let stand 5 minutes, drain well.
• 3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir in drained cherries and orange zest. Make a well in the center.
• 4. Add butter to mixture and blend with fingers or pastry cutter until it resembles course crumbs.
• 5. Here's how it should look...
• 6. In a small bowl, stir together the sour cream and egg yolk. Add all at once to flour mixture. Using a fork, stir until combined (mixture will be dry).
• 7. Here's how it should look...
• 8. Turn dough onto lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes, or until it comes together and is smooth. Pat into a 7 inch circle. Cut into 8 wedges.
• 9. Arrange wedges on a baking sheet lined with parchment paper, about 1 inch apart. Brush with egg white. Bake for 10 - 12 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
• 10. Outta the oven....
• 11. Drizzle with Powdered Sugar Glaze if desired.
• 12. Stir together 1 C powdered sugar, 1 TBL orange juice and 1/4 tsp vanilla. Stir in more orange juice if needed, 1 tsp at a time, til of drizzling consistency.

SIMPLE DRIED CHERRY AND ORANGE SCONES

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 ORANGE SCONES

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.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

CHERRY-CITRUS SCONES

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.