CHERRY SCONES
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
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
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
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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- 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.
- 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.
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