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.
CRANBERRY PECAN SCONES
Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.
Provided by M. Goldman
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
- Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
- Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g
FRESH STRAWBERRY SCONES
This delicious, irresistible recipe makes a perfect snack and breakfast treat!
Provided by Annie Y.
Categories Bread Quick Bread Recipes Scone Recipes
Time 56m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
- Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
- Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
- Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g
STRAWBERRY PECAN SCONES
My co-worker's husband made these for us one day. I am not usually a big scone fan but these were amazing! Just the right amount of sweetness and not too hard! PS- If you use a soy yogurt and soy margarine this is dairy free and does NOT compromise the flavor one bit!
Provided by piranhabriana
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400, use center rack.
- Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal. Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky).
- Turn dough out onto a floured surface; with floured hands, knead 4-5 times. Pat dough into an 8 inch circle on a baking sheet covered with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Make a small slit in the center of each wedge.
- Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans. Bake at 400 for 13-20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 141.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 0.4, Sodium 200.6, Carbohydrate 21.8, Fiber 0.8, Sugar 5.5, Protein 2.8
STRAWBERRIES 'N' CREAM SCONES
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY SCONE LOAF
Bits of dried strawberry form jammy pockets in the tender crumb of this golden, crunchy-topped treat. Baking it as a loaf instead of individual scones keeps the interior particularly moist, while the edges bake up craggy and brown. Serve it dolloped with softened butter or clotted cream. And while adding jam might seem like overkill, it's only in the best possible way.
Provided by Melissa Clark
Categories quick breads, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
- Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
- Add strawberries and toss well.
- In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
- Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
- Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.
STRAWBERRY SCONES
Think Redwall! I got this off of a Redwall site a while back. I have made them numerous times and they are GOOD! Serve with lashings of whipped cream.
Provided by Snicklefritzie
Categories Scones
Time 34m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Dice strawberries and set aside.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add butter and blend until it is crumbly.This can be done in a food processor to speed things up.
- Stir in strawberries and toss.
- Add milk or cream.
- Mix until it holds together.
- Divide dough in half.
- On floured surface, roll into 2 circles 1/2 inch thick.
- Cut, as for pie, into 6 slices each.
- Place on greased cookie sheet.
- Bake for 10 to 12 minutes or until golden brown.
- While scones are baking, whip the heavy cream, sugar and vanilla in a cold bowl until stiff.
- Notes: I make the dough in the morning and cut it, put it on a cookie sheet lined with waxed paper and freeze it. When I am ready for a cuppa and a scone, I take however many I want out and bake, adding about 3 or 4 minutes to my baking time. I put the rest of the dough in a freezer bag and return it to the freezer. That way, you can always have fresh scones in a jiffy. I also brush them with cream and sprinkle with sugar before baking.
Nutrition Facts : Calories 260.4, Fat 13.9, SaturatedFat 8.6, Cholesterol 44.3, Sodium 139.1, Carbohydrate 30.6, Fiber 0.9, Sugar 9.1, Protein 3.7
STRAWBERRY-AND-TOASTED-SESAME-SCONES
These simple scones double down on sunny strawberry flavor by using both fresh strawberries and freeze-dried. You can freeze them baked or unbaked, and ferry them straight to the oven for an elegant any-day treat.
Provided by Sarah Carey
Time 1h35m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Spread sesame seeds on a small baking sheet and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.
- In a large bowl, whisk together flour, chopped sesame seeds, freeze-dried berries, granulated sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Add fresh berries; toss to combine.
- Make a well in center of mixture, add egg, and whisk thoroughly. With a fork, stir in cream, then stir into flour mixture until just combined. (Do not overmix; there will be some loose flour on bottom of bowl.) Transfer to work surface and fold a few times to incorporate loose flour.
- Transfer dough to a parchment-lined baking sheet. Pat into a round about 8 inches in diameter and about 1 inch thick; freeze 10 minutes. Remove and, using a knife or bench scraper, cut into 10 wedges.
- Separate pieces to leave about 3/4 inch between (so there is room for scones to rise). Brush each with cream; sprinkle with sanding sugar and sesame seeds. Place in oven, reduce temperature to 375°, and bake, rotating once halfway through, until golden brown, 25 to 30 minutes.
- Let cool on sheet at least 15 minutes, then serve warm or room temperature. Scones are best eaten the day they're baked, but can be stored in an airtight container at room temperature up to 1 day; reheat in a 350° oven to refresh.
BLUEBERRY PECAN SCONES
These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal.
Provided by Taste of Home
Time 45m
Yield 8 scones.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon zest just until moistened. , Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet. , Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 261 calories, Fat 11g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 452mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
More about "strawberry pecan scones recipes"
STRAWBERRY SCONES - JO COOKS
From jocooks.com
STRAWBERRY SCONES {MELT IN YOUR MOUTH GOOD} - TWO …
From twopeasandtheirpod.com
STRAWBERRIES AND CREAM SCONES - BAKER BY NATURE
From bakerbynature.com
STRAWBERRY CREAM CHEESE SCONES - A LATTE FOOD
From alattefood.com
PERFECT STRAWBERRY SCONES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST STRAWBERRY SCONES {VEGAN FRIENDLY} • FIT …
From fitmittenkitchen.com
14 SCONE RECIPES TO BAKE ALL YEAR ROUND - SOUTHERN …
From southernliving.com
STRAWBERRY-PECAN SCONES - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 12Cuisine AmericanCategory Bread
STRAWBERRY-PECAN SCONES - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
STRAWBERRIES AND CREAM SCONES - SERVED FROM SCRATCH
From servedfromscratch.com
STRAWBERRY SCONES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PERFECT STRAWBERRY SCONES (TENDER & CRUMBLY ... - LITTLE SUNNY …
From littlesunnykitchen.com
STRAWBERRIES & CREAM SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY SCONES - GOOD THINGS BAKING CO
From goodthingsbaking.com
PECAN SCONES WITH BROWN BUTTER GLAZE - WOOD & SPOON
From thewoodandspoon.com
STRAWBERRY SCONES WITH DRIED STRAWBERRIES {EASY!} – WELLPLATED.COM
From wellplated.com
RECIPE | SOURDOUGH DISCARD STRAWBERRY AND PECAN SCONES
From artisanbryan.com
| FOOD NETWORK
From foodnetwork.com
STRAWBERRY SCONES RECIPE FOOD NETWORK - THERESCIPES.INFO
From therecipes.info
STRAWBERRY SCONES RECIPE - CRAYONS & CRAVINGS
From crayonsandcravings.com
STRAWBERRY SCONES RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
15 PLACES FOR STRAWBERRY PICKING IN VIRGINIA (+ U-PICK FARMS)
From virginiatraveltips.com
STRAWBERRY-PECAN SCONES - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
SUMMER STRAWBERRY SCONES - THE LITTLE EPICUREAN
From thelittleepicurean.com
STRAWBERRY-PECAN SCONES - BAKE FROM SCRATCH - MASTERCOOK
From mastercook.com
STRAWBERRY-PECAN SCONES - SUNNYLAND FARMS
From sunnylandfarms.com
BROWN SUGAR-PECAN SCONES RECIPE | MYRECIPES
From myrecipes.com
MRS. MCCARTHY’S AWARD-WINNING STRAWBERRY SCONES - RANTS RAVES …
From rantsravesandrecipes.com
EASY STRAWBERRY CREAM SCONE RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
20 MINUTE FRESH STRAWBERRY SCONES THAT TASTE LIKE SUMMER
From thecuriousfrugal.com
ASTRAY RECIPES: STRAWBERRY-PECAN SCONES
From astray.com
FRESH STRAWBERRY CREAM SCONES - THE MERCHANT BAKER
From themerchantbaker.com
STRAWBERRY SCONES - ALL THINGS MAMMA
From allthingsmamma.com
STRAWBERRY SCONES (MADE WITH LESS BUTTER) - SKINNYTASTE
From skinnytaste.com
STRAWBERRY PECAN SCONES | SCONES, COOKING RECIPES, DELICIOUS …
From pinterest.com
STRAWBERRY-PECAN SCONES - BROIL FROM SCRATCH
From wikimsr.com
STRAWBERRY-PECAN QUICK BREAD RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
THESE STRAWBERRY SCONES DON’T NEED JAM TO SHINE, BUT IT DOESN’T …
From nytimes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #breads #fruit #dinner-party #nuts #dietary #scones #egg-free #quick-breads #free-of-something #brunch #taste-mood #sweet
You'll also love