DRIED CHERRY-LEMON SCONES
No kneading or rolling required for these easy-mix scones. The dough is dropped from a spoon just as if you were making cookies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 9 g, TransFat 0 g
DRIED CHERRY-LEMON SCONES
Make and share this Dried Cherry-Lemon Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- In a medium bowl, mix flour, 1/4 cup sugar, lemon peel, cream of tartar, baking soda, and salt.
- Cut in butter, using pastry blender, until mixture looks like fine crumbs.
- Stir in enough buttermilk so dough leaves side of bowl and forms a ball.
- Stir in cherries.
- Onto a greased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart.
- Brush with milk.
- Sprinkle with additional sugar.
- Bake 10-15 minutes or until light brown.
- Immediately remove from cookie sheet to cooling rack.
- Serve warm or cool.
Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.7, Sodium 242.9, Carbohydrate 24.8, Fiber 0.7, Sugar 5.5, Protein 3
DRIED CHERRY SCONES
Provided by Food Network
Time 48m
Yield 8 servings
Number Of Ingredients 12
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 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.
LEMON CORNMEAL SCONES WITH DRIED CHERRIES
This is a delicious, not-too-sweet treat. The cornmeal gives it a pleasant, crunchy bite. The original recipe is from Nick Malgieri's book "How to Bake." I modified it a little bit by replacing some flour with oat bran, increasing the amount of lemon zest, and adding nuts.
Provided by Susiecat too
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
- Combine dry ingredients in a bowl.
- Add butter, cutting in with your fingers until texture is like sand.
- Add dried cherries and nuts, mix.
- Mix egg, milk, zest and vanilla in a bowl.
- Add egg/milk mixture to dry ingredients, mix well.
- Cut dough into 3 parts.
- Shape each part into a 5-inch disk.
- Cut each disk into 4 wedges.
- Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
- Bake 10-15 minutes, until lightly brown.
- Serve with butter, jam, and coffee or tea.
CHERRY CREAM SCONES
Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides-simply thaw, warm and serve when you need them. We live in a cherry-producing region-and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
Provided by Taste of Home
Time 40m
Yield 12 scones.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 294mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
DRIED CHERRY BUTTERMILK SCONES
Categories Bread Milk/Cream Breakfast Dessert Bake St. Patrick's Day Cherry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 scones
Number Of Ingredients 11
Steps:
- In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
DRIED-CHERRY SCONES
Provided by Mabbettsville Market
Categories Bread Breakfast Brunch Bake Valentine's Day Kid-Friendly Mother's Day Cherry Shower Gourmet Kidney Friendly Small Plates
Yield Makes about 9 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in middle.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
- Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
- Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
- Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.
DRIED CRANBERRY SCONES
I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too-but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. -Sherry Leonard, Whitsett, North Carolina
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 290mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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CHERRY LEMON SCONES - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
Estimated Reading Time 5 mins
- In the base of a food processor, add flour, 6 tablespoons of sugar, baking powder, salt and lemon zest. Pulse 3-4 times. Add cold, cubed butter and pulse about 10 times until the flour mixture resembles a coarse meal; set aside.
- Transfer the flour mixture from the food processor into the bowl with the wet ingredients and stir just until combined. I think a wooden spoon works best for this. Stir in dried cherries.
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