Whipped Cream Scones With Chocolate And Cherries Recipes

WHIPPED CREAM SCONES WITH CHOCOLATE AND CHERRIES

Steps:

• Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.
• Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.
• Gently gather small handfuls of dough (about 1/4 cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.
• Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.

CHERRY CREAM SCONES

Steps:

• Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. , Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. , Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. , Bake 15-20 minutes or until golden brown. Serve warm.

CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

WHITE CHOCOLATE CHERRY SCONES

Steps:

• Line baking sheet with parchment paper.
• Combine all dry ingredients, except sanding sugar, with the cherries (or other dried fruit) in the bowl of an electric mixer fitted with a paddle attachment.
• Add butter, and mix on medium-low speed until the mixture resembles coarse meal.
• Add white chocolate chips. Add buttermilk and mix until just combined.
• Turn out the mixtures onto a clean work surface. With hands, pat mixture into two 16" x 4" rectangles that are 1/2 inches high. Score rectangle into 16 triangles.
• Cover with plastic wrap and transfer to the freezer for at least 2 hours.
• Heat oven to 350°.
• Remove dough from the freezer and cut into triangles with a sharp knife.
• Place scones two inches apart on the prepared baking sheet.
• Brush scones with heavy cream and sprinkle with sanding sugar.
• Bake until lightly golden, about 15 minutes.
• Freezing the dough at least two hours keeps scones from spreading too much. Frozen dough will keep for up to 3 weeks.

CHERRY SCONES WITH WHIPPED MAPLE BUTTER

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Whisk together the heavy cream, sour cream and vanilla in a small bowl; set aside.
• Pulse the flour, granulated sugar, brown sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like fine meal. Transfer to a large bowl, add the cherries and toss until the cherries are coated. Pour in the heavy cream mixture and mix with a spatula until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough into a 1/2-inch-thick circle and cut into 12 wedges. Transfer the wedges to the lined baking sheet with a spatula, brush the tops generously with cream and sprinkle each with about 1/2 teaspoon granulated sugar. Bake until puffed and golden brown around the edges, about 18 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• For the marmalade: Combine the orange and granulated sugar in a food processor and process until finely pureed. Transfer the mixture to a small saucepan. Bring to a boil over high heat, then reduce to a rapid simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes. Transfer to a small bowl and set into a large bowl filled with ice water. Stir until the marmalade is cooled to room temperature.
• For the maple butter: Combine the butter, brown sugar, maple syrup and salt in a medium bowl and whisk until well combined.
• Serve the scones with the maple butter and marmalade.

DARK CHOCOLATE CHUNK AND CHERRY SCONES

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, mix flour, baking powder, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs. In medium bowl, beat 1 of the eggs with fork. Stir in whipping cream and vanilla. Stir in chocolate chunks and cherries until combined. Pour over crumb mixture; stir just until moistened (do not overmix).
• Place dough on lightly floured surface. Knead lightly 4 times; pat into 7-inch circle, about 1 inch thick. Transfer to cookie sheet. In small bowl, beat remaining egg; stir in water. Brush egg mixture lightly over top of dough; discard any remaining egg mixture. Cut into 8 wedges; separate slightly so wedges aren't touching.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack; cool 10 minutes. Serve warm.