CHERRY AND ORANGE SCONES
If you've never eaten a scone, you have been missing out on one of the most delicious tea-time and breakfast treats. If you've eaten a well-made scone, then you know they are heavenly, ESPECIALLY with clotted cream!!!! (Google it). If you've eaten a scone and thought to yourself, "this is a dry, crumbly mess that tastes like...
Provided by cassie thornburg
Categories Other Snacks
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Pour boiling water over cherries to cover; let stand 5 minutes, drain well.
- 3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir in drained cherries and orange zest. Make a well in the center.
- 4. Add butter to mixture and blend with fingers or pastry cutter until it resembles course crumbs.
- 5. Here's how it should look...
- 6. In a small bowl, stir together the sour cream and egg yolk. Add all at once to flour mixture. Using a fork, stir until combined (mixture will be dry).
- 7. Here's how it should look...
- 8. Turn dough onto lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes, or until it comes together and is smooth. Pat into a 7 inch circle. Cut into 8 wedges.
- 9. Arrange wedges on a baking sheet lined with parchment paper, about 1 inch apart. Brush with egg white. Bake for 10 - 12 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
- 10. Outta the oven....
- 11. Drizzle with Powdered Sugar Glaze if desired.
- 12. Stir together 1 C powdered sugar, 1 TBL orange juice and 1/4 tsp vanilla. Stir in more orange juice if needed, 1 tsp at a time, til of drizzling consistency.
SIMPLE DRIED CHERRY AND ORANGE SCONES
Scones with cherry and orange
Provided by Carla Cardello
Categories Quick Breads + Muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.
- In a small bowl, add the cherries. Pour in some hot water and let seep until plump, about 10 minutes or so. Drain and pat dry.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Drop in the butter pieces and toss with flour. Using either your fingertips or a pastry cutter, cut the butter into the flour mixture until the mixture is pebbly. Add the cherries.
- Beat the egg into the cream then pour the cream into the dry ingredients and stir until everything comes together. The dough will be wet and sticky. Gently knead the dough a few times inside the bowl.
- Lightly dust a work surface with some flour and turn out the dough. Roll out the dough until it is about 1/4 inch high. Cut out circles with a 2.5-inch cutter and place them onto the cookie sheets. Gather up the scraps and reroll again until all of the dough is gone.
- Bake for 10-12 minutes or until golden brown. If serving warm, cool for 10 minutes. If not, cool until room temperature.
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