Cherryscones Recipes

CHERRY 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.

CHERRY SCONES RECIPE

Steps:

• Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Line a baking tray with baking paper.
• Stone and chop the cherries. Set aside.
• Sift the flour, baking powder, and salt in a wide bowl. Lightly stir in the sugar.
• Cut the butter into cubes and rub them into the flour mixture with your fingertips until the mixture resembles crumbs. Stir in the chopped cherries.
• You will need about 1 ½ egg for the dough and ½ egg for the egg wash. Break one egg in a cup. Whisk lightly. Pour ½ of the egg into another bowl. Set the cup with the remaining egg aside.Add the second egg to the half egg in the bowl. Add the milk and whisk together.
• Combine: Pour the egg-milk mixture into the flour mixture. Stir to mix with a spoon. The dough will be rather soft.
• Cut scones: Turn the dough onto a floured surface and shape with your hands into a round shape, about 22 cm/ 8.7 inches diameter and 2,5 cm/ 1 inch thick. Cut into 8 triangles, flouring the knife, if necessary.
• Brush: Transfer the scones to the prepared baking tray and brush them with the remaining egg in the bowl. Sprinkle with brown sugar.
• Bake for about 12 minutes or until golden brown. Transfer to a wire rack and let cool.

GLACE CHERRY SCONES

Steps:

• Pre heat oven to 425f 220c.
• Sift flour into a bowl.
• Rub butter into flour.
• Mix in sugar and salt and cherrys.
• Add milk a little at a time and mix with a knife.
• Make sure you don't over mix or your scones will be hard.
• when your mix is ready it should be moist and not too dry turn out dough on floured surface and roll out to 2cm thick, I don't use a rolling pin I just shape with my hands and use a 4cm pastry cutter.
• Place the scones on a greased baking sheet.
• brush with a little milk.
• Bake in oven for 12-15 mins untill med brown.
• Enjoy with a nice cup of tea.

CHERRY SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
• Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
• Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.

DRIED CHERRY SCONES

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

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 SCONES

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.

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.

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.

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.

THE BISTRO'S CHERRY SCONES

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.