Fresh Cherry Scone Recipes

CHERRY SCONES RECIPE

Steps:

• Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Line a baking tray with baking paper.
• Stone and chop the cherries. Set aside.
• Sift the flour, baking powder, and salt in a wide bowl. Lightly stir in the sugar.
• Cut the butter into cubes and rub them into the flour mixture with your fingertips until the mixture resembles crumbs. Stir in the chopped cherries.
• You will need about 1 ½ egg for the dough and ½ egg for the egg wash. Break one egg in a cup. Whisk lightly. Pour ½ of the egg into another bowl. Set the cup with the remaining egg aside.Add the second egg to the half egg in the bowl. Add the milk and whisk together.
• Combine: Pour the egg-milk mixture into the flour mixture. Stir to mix with a spoon. The dough will be rather soft.
• Cut scones: Turn the dough onto a floured surface and shape with your hands into a round shape, about 22 cm/ 8.7 inches diameter and 2,5 cm/ 1 inch thick. Cut into 8 triangles, flouring the knife, if necessary.
• Brush: Transfer the scones to the prepared baking tray and brush them with the remaining egg in the bowl. Sprinkle with brown sugar.
• Bake for about 12 minutes or until golden brown. Transfer to a wire rack and let cool.

FRESH CHERRY SCONE RECIPE

Steps:

• Preheat oven to 400 degrees
• Blend flour, brown sugar, baking powder, and salt.
• Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
• Add in heavy cream, egg, vanilla extract. Mix until all combined.
• Gently stir in cherries until they are barely incorporated.
• Darker cherries that are overmixed with turn the dough blueish, so just fold them.
• If your cherries are soft and not firm, freeze them for 10 minutes so they mix easier.
• Place dough into a greased cast iron scone pan (the scones don't get as crisp in the cast iron but they taste great) I have pre-heated my cast iron and tried it also and the timing was about 15 minutes, but they still didn't get a crisp edge.
• Alternatively, I like to GENTLY knead out on the dough on a lightly floured surface. Use extra flour if dough is sticky.
• Knead may be to strong of a word for these fruit scones, GENTLY FOLD the dough over twice to combine it on a well-floured surface.
• Bake scones on a parchment lined baking sheet for 20 minutes at 400 degrees.

THE BISTRO'S CHERRY SCONES

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Cut butter into flour mixture until mixture resembles a coarse meal.
• Add cherries and chips and mix well.
• Make a well in center of mixture and pour in yogurt (or buttermilk).
• Mix ingredients into a soft, slightly wet dough.
• Cut dough in half.
• Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
• Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
• Repeat with other half of dough.
• Sprinkle wedges with turbinado sugar.
• Bake at 375 for about 20 minutes or until golden brown.