Lemon Cornmeal Scones With Dried Cherries Recipes

DRIED CHERRY-LEMON SCONES

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
• On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.
• Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

LEMON CORNMEAL SCONES WITH DRIED CHERRIES

Steps:

• Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
• Combine dry ingredients in a bowl.
• Add butter, cutting in with your fingers until texture is like sand.
• Add dried cherries and nuts, mix.
• Mix egg, milk, zest and vanilla in a bowl.
• Add egg/milk mixture to dry ingredients, mix well.
• Cut dough into 3 parts.
• Shape each part into a 5-inch disk.
• Cut each disk into 4 wedges.
• Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
• Bake 10-15 minutes, until lightly brown.
• Serve with butter, jam, and coffee or tea.

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.

LEMON CREAM SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

DRIED CHERRY-LEMON SCONES

Steps:

• Preheat oven to 425°.
• In a medium bowl, mix flour, 1/4 cup sugar, lemon peel, cream of tartar, baking soda, and salt.
• Cut in butter, using pastry blender, until mixture looks like fine crumbs.
• Stir in enough buttermilk so dough leaves side of bowl and forms a ball.
• Stir in cherries.
• Onto a greased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart.
• Brush with milk.
• Sprinkle with additional sugar.
• Bake 10-15 minutes or until light brown.
• Immediately remove from cookie sheet to cooling rack.
• Serve warm or cool.