Sour Cherry Scones And Ginger Marmalade Cream Recipes

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CHERRY SCONES



Cherry Scones image

This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 scones

Number Of Ingredients 9

1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cherries
1 teaspoon grated lemon zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on 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.

SOUR CHERRY SCONES AND GINGER-MARMALADE CREAM



Sour Cherry Scones and Ginger-Marmalade Cream image

ZWT7 South Africa. In South Africa, "scone" is pronounced sk-ON, not sk-OHHH-n. Recipe by Rori Spinelli on http://www.foodandwine.com.

Provided by UmmBinat

Categories     Breakfast

Time 50m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 11

1/2 cup dried sour cherries
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 cup heavy cream
1 tablespoon unsalted butter, melted
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup ginger marmalade, at room temperature

Steps:

  • MAKE THE SCONES:
  • Preheat the oven to 425°.
  • Soak the dried cherries in hot water until plump, about 10 minutes.
  • In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.
  • Drain the dried cherries and pat dry. Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened.
  • Gather the dough into a ball and gently knead it 4 or 5 times.
  • On a lightly floured surface, roll or pat the dough into a 3/4-inch-thick round.
  • Using a 2 1/2-inch biscuit cutter, cut out 8 rounds. Transfer the rounds to a baking sheet and brush the tops with the melted butter. Bake for about 20 minutes, or until lightly browned and cooked through.
  • MAKE THE CREAM:
  • In a medium bowl, whip the cream with the confectioners' sugar until soft peaks form.
  • Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on top.
  • Split the hot scones and serve at once with the ginger marmalade cream.

Nutrition Facts : Calories 364.7, Fat 23.8, SaturatedFat 14.7, Cholesterol 85.3, Sodium 259.7, Carbohydrate 34.1, Fiber 0.9, Sugar 8.3, Protein 4.5

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