Cheese Board Corn Cherry Scones Recipes

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.

Steps:

• Heat oven to 425°. Grease cookie sheet.
• Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

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.

Steps:

• Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
• Sift together flour, baking soda and baking powder into a large bowl.
• Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
• Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
• Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
• Let the batter stand for 5 minutes.
• Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
• Sprinkle the 1/4 cup sugar on top of the scones.
• Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
• Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

Steps:

• 1. Heat the oven to 425 degrees (note this will go down to 375 later). Line baking sheet with parchment paper or foil. 2. Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. 3. Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. (Don't overmix, or scones will be heavy.) The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes. 4. Gently shape the dough into balls about 2 inches in diameter and place them on the prepared pans about 2 inches apart. 5. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.

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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet in the oven to warm.
• Rub 1/4 cup butter into flour in a bowl until mixture resembles fine bread crumbs. Stir in sugar. Stir cherries into flour mixture until evenly distributed; mix in wheat germ.
• Mix milk into dough and knead lightly until just smooth. Roll out on a lightly floured surface to approximately 3/4-inch thickness. Stamp out crescent shapes using a 2 1/2-inch fluted cutter, kneading, re-rolling, and cutting dough until it is all used up.
• Place scones on the preheated baking sheet; brush tops with 2 tablespoons milk.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Serve immediately; split scones and spread with remaining butter.

Steps:

• In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. , Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
• Sift the flour, baking soda and baking powder together into a large bowl; add the salt, 2/3 cup sugar and cornmeal and stir until combined.
• Add the butter to the flour mixture and cut in with a pastry cutter until the mixture resembles small peas; mix in the dried cherries.
• Make a well in the center and add the buttermilk; mix briefly, just until the ingredients come together; let batter rest for 5 minutes (it will be stiff and slightly sticky).
• Gently shape the dough into balls about 2 1/4 inches in diameter and place them on prepared pans about 2 inches apart; sprinkle with the remaining 2 tablespoons sugar.
• Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375°F.
• Bake for 20 to 25 minutes or until the scones are golden.
• Cool on a wire rack.

Steps:

• Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.

Steps:

• Bring a pan of salted water to the boil. Hold a corn cob at a right angle to the chopping board, then run a sharp knife down the length of the cob, as close to the core as you can get, slicing away the rows of corn. Boil the kernels for 4 mins or until just tender, then drain well.
• Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don't over-work the dough.
• Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.