CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM
Provided by Alex Guarnaschelli
Time 1h20m
Yield 6 scones
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
- Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
- Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
- Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
- In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
- Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.
GF/CF CHERRY CHOCOLATE SCONES (GLUTEN FREE)
Taken from there are a lot of great gluten free recipes there from those with food allergies http://giddyupglutenfree.blogspot.com/2010/02/gfcf-cherry-chocolate-scones.html A handful of dried cherries every day is a very good thing. When compared to other fruit, cherries contain one of the highest levels of antioxidants. Among the other health benefits - cherries reduce risk factors for heart disease, diabetes and certain kinds of cancers, ease the pain of arthritis and gout, and help to prevent memory loss and delay the aging process. Cherries also contain melatonin, and they have anti-inflammatory properties. So you should eat a handful every day. I know what is in your other hand. Dark chocolate. That's a good thing too. With all of its health benefits, we should all have dark chocolate every day, the higher the percentage of cacao the better. Cherries and dark chocolate are frequent companions. Almonds are a trusty sidekick. Combine all these healthy flavors into a pillow soft scone to have with your morning tea.
Provided by malinda sargent @GREEKROSE2005
Categories Other Breakfast
Number Of Ingredients 19
Steps:
- 1. In a bowl combine flours, starches, baking powder, xanthan gum, salt, sugar. Whisk until combined, then sift into another bowl. Add soy margarine and cut in with a pastry blender until mixture resemble coarse meal. 2. In a small bowl whisk milk, vinegar, vanilla and egg to blend. Add to flour mixture along with dried cherries and chopped chocolate. Stir with a fork just until evenly moistened. Don't over-mix. 3. Scrape dough onto a (GF) floured surface - dough will be sticky. With lightly floured hands, work it into a 7-inch square. Cut dough into four equal squares, then cut each of those squares in half diagonally to get 8 triangles. (These make big scones. If you want smaller scones, cut each of the eight triangles in half to make 16 triangles.) Arrange triangles 2 inches apart on a parchment-lined baking sheet. 4. Bake scones until tops are just starting to brown, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar, coconut milk and almond extract. Drizzle over warm scones. * If you can't have soy products, use organic vegetable shortening instead of the Earth Balance sticks. ** use any non-dairy milk (unflavored and unsweetened) if you don't want to use coconut milk
GLUTEN-FREE CHOCOLATE CHIP SCONES
These gluten-free chocolate chip scones with cinnamon sugar topping are delicious with a piping hot cup of coffee. Adapted from JoyOfBaking.com.
Provided by April in DE
Categories Scones
Time 25m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- In a large bowl, combine flour, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk or mix ingredients together until well-combined.
- Cut butter into very small pieces. Blend butter into flour mixture using a pastry blender or two butter knives.
- Stir in chocolate chips or chocolate chunks.
- Whisk buttermilk and vanilla extract together in a small cup before adding it into the mixture. Stir until the dough comes together, but do not over-mix.
- Transfer dough to a cool, floured surface and knead it four to five times. Pat the dough into a circle approximately 7 inches round and 1 1/2 inches thick. Cut the dough into eighths.
- Make an egg wash by combining one well-beaten egg with 1 tablespoon of milk. Brush wash over the tops of the scones.
- Make cinnamon sugar by combining granulated white sugar and cinnamon. Sprinkle on top of the scones.
- Transfer scones to a cookie sheet. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into one of the scones comes out clean.
- Remove from oven and transfer to a wire rack to cool.
- Enjoy!
Nutrition Facts : Calories 259.1, Fat 18.7, SaturatedFat 11.4, Cholesterol 58, Sodium 147.1, Carbohydrate 23.9, Fiber 1.3, Sugar 21.9, Protein 2.5
GLUTEN-FREE SCONES
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 35m
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough - this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn't run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.82 milligram of sodium
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