Simple Dried Cherry And 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 YUMMY!!

Steps:

• 1. preheat oven 400
• 2. In small bowl place cherries and pour boiling water over fruit and let stand for 5 minutes; drain well
• 3. In large bowl combine flour, brown sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until crumbly. Add chrries and orange peel; toss to coat. Make well in center of mixture.
• 4. In a small bowl combine egg and sour cream; add to dry ingredients, and using a fork stir until combined( mixture may seem to be dry)
• 5. Turn dough onto a lightly floured surface and knead dough for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 7 inch circle and cut into 12 wedges.
• 6. Place wedges 1 inch apart on ungreased baking sheet, bake for 10 to 12 minutes until lightly browned. cool on wire rack for 10 minutes and drizzle with orange glaze. Enjoy
• 7. Orange glaze 1 cup powdered sugar 1 tablespoon orange juice Mix together, you may need to add more juice until you reach a drizzling consistency:)

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.

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.

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet.
• Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
• Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
• Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
• Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
• Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 400°F
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
• Serve warm or at room temperature.

DRIED CHERRY SCONES

Steps:

• Combine 1/2 cup of dried cherries (or other dried fruit) with 2 tablespoons brandy or apricot nectar.
• Let stand for 15 minutes.
• Combine dry ingredients (flour, sugar, salt, baking powder).
• Cut the shortening into the dry ingredients well.
• Add pecans.
• Make a 'hole' in the center of the dried mixture.
• Stir together well beaten egg and half-and-half.
• Add egg and fruit mixtures to dry ingredients all at once.
• Using a fork, stir just until moistened.
• Turn dough onto a lightly floured surface.
• Knead for 12 to 15 strokes.
• Form dough into a 7 inch circle, and cut into 8 wedges.
• Place scones 1 inch apart on an ungreased baking sheet.
• Brush tops with 1 tbsp half-and-half, sprinkle with 2 tsp sugar.
• Bake in a 400 degree oven for 12 to 15 minutes.
• Cool on a wire rack for 5 minutes.
• Serve warm with maple-nut butter posted on this site, if desired.

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.