The Bistros Cherry Scones 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.

CHERRY SCONES

Steps:

• Combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
• Cut frozen grated butter into the flour mixture until well combined.
• Combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms.
• Fold in the chopped cherries.
• Turn out the dough onto a lightly floured surface.
• Knead lightly and shape into a 10-inch circle.
• Cut into wedges place on a greased cookie sheet.
• Bake at 375 degrees for 16 to 19 minutes or until golden brown.
• Dust with powdered sugar.
• Serve warm.

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.

CHEESE BOARD CORN CHERRY SCONES

Steps:

• Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
• Sift together flour, baking soda and baking powder into a large bowl.
• Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
• Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
• Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
• Let the batter stand for 5 minutes.
• Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
• Sprinkle the 1/4 cup sugar on top of the scones.
• Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
• Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

COCONUT CHERRY SCONES

Steps:

• Heat oven to 375 degrees.
• Combine flour, sugar, baking powder and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine egg, half-n-half, coconut, cherries and lemon peel in a small bowl.
• Add to flour mixture.
• Stir just until flour mixture is moistened.
• Turn dough onto lightly floured surface; knead lightly 8-10 minutes.
• Pat dough into 7-inch circle.
• Place onto greased baking sheet.
• Cut into 8 wedges (do not separate).
• Sprinkle with coarse sugar.
• Bake for 20-25 minutes or until golden brown.
• Cool 15 minutes.
• Cut wedges apart; remove from baking sheet.

BANANA CHERRY SCONES

Steps:

• Preheat oven to 200°C Line baking sheet with parchment paper.
• In a bowl, combine flour, salt, and baking powder. Mix well. Stir in dried cherries.
• In another bowl, combine beaten egg with olive oil and mashed bananas. Pour wet ingredients onto dry ingredients and stir until well combined. The batter is pretty wet.
• Form balls (size between golf and tennis ball) out of the batter and place them on the baking sheet. Bake for 15 to 20 minutes or until golden brown.

DARK CHERRY SCONES

Steps:

• Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
• Toss cherries with sugar in a bowl; freeze until needed.
• Combine flour, half the butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remainder of the butter and pulse until butter is reduced to pea-size pieces, 12 - 18 pulses. Transfer mixture to a large bowl. Stir in sugar-dusted cherries.
• Beat egg and yolk together in separate bowl, add milk and mix some more. Make a well in the centre of the flour mixture and pour in milk mixture. Using a rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not over mix.
• Turn out dough onto well-floured counter and knead briefly until dough just comes together, about 3 turns. Using your floured hands and dough cutter, shape dough into 12 by 4-inch rectangle, about 1 1/2 inches tall. Using knife or dough cutter, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles.
• Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, turning pan halfway through baking.
• While scones are baking, combine melted butter and honey for the glaze in a small bowl.
• Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.