Cherry Lemon Scones Recipes

DRIED CHERRY-LEMON SCONES

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.

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

CHERRY LEMON SCONES

Steps:

• Combine the sugar, baking powder, salt and flour.
• Work butter in with hands or a pastry cutter, add the egg and milk together with the cherries, stir until just moist and holding together.
• Turn dough onto a lightly floured surface and flatten it into a 2" high circle.
• Cut out 6-8 wedges, and place on a parchment papered cookies sheet
• at least an inch apart.
• Bake for 15-18 minutes or until golden brown at 425ºF. Let cool on a wire rack.
• lemon glaze:.
• measure out sugar, add lemon juice and 1 teaspoon hot water. Stir to a drizzle consistency. Add second teaspoon of water if needed.
• Spoon drizzle on to scones, enjoy!

CHERRY SCONES

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.

DRIED CHERRY-LEMON SCONES

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.