CHERRY-HAZELNUT SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in hazelnuts and cherries. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 590 g, Fat 36 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g
CHOCOLATE-CHERRY SCONES
These scones are made with Amarena cherries, which refers to a variety of dark wild cherry from the Bologna and Modena regions of Italy. They are typically sold preserved in a sweet syrup. They have an intense sweet cherry flavor, and pair perfectly with chocolate.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 49.5 g, Cholesterol 76.7 mg, Fat 20.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 12.4 g, Sodium 332.3 mg, Sugar 15.3 g
CHERRY-COCONUT SLICES
My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. -Judy Olson, Whitecourt, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 32 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CHERRY SCONES
I tried these after seeing the recipe on the back of a Land O Lakes low-fat half-n-half container and they are yummy.
Provided by CookingONTheSide
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Combine flour, sugar, baking powder and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Combine egg, half-n-half, coconut, cherries and lemon peel in a small bowl.
- Add to flour mixture.
- Stir just until flour mixture is moistened.
- Turn dough onto lightly floured surface; knead lightly 8-10 minutes.
- Pat dough into 7-inch circle.
- Place onto greased baking sheet.
- Cut into 8 wedges (do not separate).
- Sprinkle with coarse sugar.
- Bake for 20-25 minutes or until golden brown.
- Cool 15 minutes.
- Cut wedges apart; remove from baking sheet.
COCONUT & CHERRY SCONES
A quick and easy scone recipe with great coconut flavour.
Provided by Anscook
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 200 Celsius. Line a baking tray with a baking sheet.
- Add flour, baking powder salt and sugar in a bowl and mix together. Rub in cold butter until like fine breadcrumbs. Add coconut milk and egg to bowl and mix until just combined. Add cherries and coconut and mix through. Turn mixture onto a floured board and press down until around 1 inch thick. Cut into pieces, place on baking sheet and bake in oven.
CHERRY SCONES WITH CINNAMON GLAZE
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
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
COCONUT SCONES WITH RASPBERRY OR CHERRY
You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.
Provided by cookiedog
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
- In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
- Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
- Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
Nutrition Facts : Calories 289.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 69, Sodium 275.4, Carbohydrate 39.8, Fiber 1.6, Sugar 12.2, Protein 5.8
DAIRY-FREE LEMON SCONES
Butter is traditional in scones, but I use coconut oil, which is solid at room temperature and can be cut in like butter. My family enjoys these for brunch on Sundays. Stir in a tablespoon of poppy seeds for a fun twist. -Linda Persall, Cullman, Alabama
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened., Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts : Calories 292 calories, Fat 15g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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