Cherry Scones With Whipped Maple Butter Recipes

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PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER



Pumpkin-Cranberry Scones with Whipped Maple Butter image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 8 scones

Number Of Ingredients 17

2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt

Steps:

  • For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
  • Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
  • Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
  • Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
  • For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.

WHIPPED CREAM SCONES WITH CHOCOLATE AND CHERRIES



Whipped Cream Scones With Chocolate and Cherries image

Chocolate and cherry is a classic combination, but how these scones come together is what makes them really special: Lightly whipping the cream before folding it into the dough creates tiny air bubbles that result in a scone that leans more toward cake than bread. They also develop a delicate, crackly crust and a melt-in-your-mouth creaminess. On top of the chocolate chunks, tart cherries and the fluffiness, here's another reason to love these scones: The dough is made by hand and doesn't require rolling or cutting, meaning less mess in the kitchen.

Provided by Genevieve Ko

Categories     easy, quick, snack, pastries, quick breads, dessert

Time 30m

Yield 12 scones

Number Of Ingredients 9

2 cups/255 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup/180 milliliters heavy whipping cream, chilled
1/2 cup/115 grams salted butter (1 stick), cut into 1/2-inch cubes and chilled
3 ounces/85 grams bittersweet chocolate, chopped
1/2 cup/75 grams dried tart cherries
Sparkling sugar, for sprinkling (optional)

Steps:

  • Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.
  • Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.
  • Gently gather small handfuls of dough (about 1/4 cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.
  • Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 158 milligrams, Sugar 9 grams, TransFat 0 grams

CHERRY SCONES WITH WHIPPED MAPLE BUTTER



Cherry Scones with Whipped Maple Butter image

These scones are worthy of the Italian Amarena cherries that go in them. The light, golden and buttery dough lets the cherries shine. The pairing of cherries and orange is classic, so I dropped in a quick recipe for an orange marmalade that is done in a matter of minutes and will appeal to even the anti-marmalade crowd.

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 scones

Number Of Ingredients 16

1 cup very cold heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar, plus more for sprinkling
1/4 cup packed light brown sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 cup Amarena cherries in syrup, drained (from two 8-ounce containers)
1 medium navel orange (8 ounces), cut into large chunks
1 1/4 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup packed brown sugar
2 tablespoons maple syrup
1/4 teaspoon kosher salt

Steps:

  • For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Whisk together the heavy cream, sour cream and vanilla in a small bowl; set aside.
  • Pulse the flour, granulated sugar, brown sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like fine meal. Transfer to a large bowl, add the cherries and toss until the cherries are coated. Pour in the heavy cream mixture and mix with a spatula until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough into a 1/2-inch-thick circle and cut into 12 wedges. Transfer the wedges to the lined baking sheet with a spatula, brush the tops generously with cream and sprinkle each with about 1/2 teaspoon granulated sugar. Bake until puffed and golden brown around the edges, about 18 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • For the marmalade: Combine the orange and granulated sugar in a food processor and process until finely pureed. Transfer the mixture to a small saucepan. Bring to a boil over high heat, then reduce to a rapid simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes. Transfer to a small bowl and set into a large bowl filled with ice water. Stir until the marmalade is cooled to room temperature.
  • For the maple butter: Combine the butter, brown sugar, maple syrup and salt in a medium bowl and whisk until well combined.
  • Serve the scones with the maple butter and marmalade.

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