Dried Cherry Orange Scones Recipes

DRIED CHERRY ALMOND SCONES

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.

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.

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.

DRIED CHERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, and salt. Grate the frozen butter on the large holes of a box grater into the dry ingredients. Using your hands, toss the shreds of butter with the flour. Work it in quickly using your finger tips. You should have uneven small pieces of butter coated in flour scattered throughout the mixture.
• Grate the rind of one orange into the flour mixture and add the dried cherries. You can use any dried fruit you like if dried cherries are unavailable. Other good choices include raisins, cranberries, or chopped prunes or apricots. You can also substitute lemon rind or vanilla extract for the orange rind.
• Whisk the egg and milk lightly. Make a well (small depression) in the middle of the flour mixture and pour in the wet ingredients. Using a fork, stir everything together until the flour is moistened and starts to come together and form a dough. This dough is sticky.
• Lay a sheet of plastic wrap on a baking sheet. Scrape the dough into the middle of the sheet of plastic wrap. Wet your hands and pat the dough into a 6-inch circle. Cover the dough with another sheet of plastic wrap and place the circle of dough on the baking sheet in the freezer for a 1/2 hour.
• Place a rack in the middle position of the oven and preheat the oven to 400 F. Line a baking sheet with parchment paper. Remove the circle of dough from the freezer. Take off the plastic wrap. Using a sharp knife and a straight up-and-down motion, cut the circle of dough into quarters and then cut each quarter in half so that you have 8 wedges. (At this point you can rewrap the wedges in plastic wrap and freeze for up to two months.) Move each wedge to the parchment-lined baking sheet. Brush the scones with a tablespoon of milk and sprinkle with demerara sugar if desired. You can also skip the demerara sugar topping and glaze the scones after they're baked.
• Bake the scones for 16-18 minutes. The baked scones will be light golden on the top and bottom and a toothpick inserted in the middle will come out with just a crumb or two clinging to it.
• To glaze the scones, combine 1 tablespoon of orange juice and 1/2 cup of confectioners' sugar. Drizzle the glaze over the scones while they're still warm.

DRIED CHERRY BUTTERMILK SCONES

Steps:

• In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

DRIED-CHERRY SCONES

Steps:

• Preheat oven to 375°F with rack in middle.
• Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
• Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
• Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
• Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.