Dried Cherry Buttermilk Scones Recipes

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DRIED CHERRY ALMOND SCONES

Provided by Anne Burrell

Categories     side-dish

Time 43m

Yield 6 scones

Number Of Ingredients 15



Dried Cherry Almond Scones image

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
  • Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
  • In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Honey Butter, recipe follows
1/2 pint cold heavy cream
2 tablespoons honey
1 orange, zested

IRISH DRIED CHERRY BUTTERMILK SCONES

I LOVE pretty, tasty, desserts! English teas and such are wonderful! I think that these scones will enhance any garden party that you are giving.

Provided by tornadoes three

Categories     Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12



Irish Dried Cherry Buttermilk Scones image

Steps:

  • In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
  • In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
  • Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
  • Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
  • Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.

1/2 cup buttermilk, plus
1/4 cup buttermilk, for brushing the scones
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/8 cup cold unsalted butter, cut into bits
1/2 cup dried sour cherries (available at specialty foods shops)
granulated sugar, for sprinkling

DRIED CHERRY SCONES

Provided by Food Network

Time 48m

Yield 8 servings

Number Of Ingredients 12



Dried Cherry Scones image

Steps:

  • Preheat oven: 325 degrees F.
  • Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.

2 cups flour
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 egg
2/3 cups whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries
Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar and sliced almonds, for sprinkling

DRIED CHERRY BUTTERMILK SCONES

Categories     Bread     Milk/Cream     Breakfast     Dessert     Bake     St. Patrick's Day     Cherry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 scones

Number Of Ingredients 11



Dried Cherry Buttermilk Scones image

Steps:

  • In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

1/2 cup buttermilk plus 1/4 cup for brushing the scones
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup dried sour cherries (available at specialty foods shops)
granulated sugar for sprinkling

OATMEAL AND DRIED-CHERRY BISCUIT SCONES

Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 biscuits

Number Of Ingredients 12



Oatmeal and Dried-Cherry Biscuit Scones image

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
  • In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
  • Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
  • Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.

1 1/4 cups all-purpose flour, plus more for work surface
1 cup old-fashioned rolled oats
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/2 cup dried cherries
1 large egg, beaten
1/4 cup buttermilk, plus more for brushing
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Fine sanding sugar, for sprinkling

DRIED CHERRY-LEMON SCONES

No kneading or rolling required for these easy-mix scones. The dough is dropped from a spoon just as if you were making cookies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 10



Dried Cherry-Lemon Scones image

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.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 9 g, TransFat 0 g

2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons grated lemon peel
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 8 pieces
1/3 to 1/2 cup buttermilk
1/2 cup dried cherries
About 1 tablespoon milk

DRIED CHERRY SCONES

This recipe was in the August 2008 issue of Gourmet. My husband who doesn't like pastries and sweets even said these were very good and ate half of them! They are easy to make and other dried fruits could easily be substituted (I was thinking cranberries or blueberries would be good). I didn't use cake flour but made a substitute that is 1 3/4 cup all purpose flour and 1/4 cup cornstarch to make 2 cups "cake flour substitute."

Provided by Little Suzy Homemak

Categories     Scones

Time 50m

Yield 9 scones, 9 serving(s)

Number Of Ingredients 8



Dried Cherry Scones image

Steps:

  • Preheat oven to 375 degrees with rack in middle.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
  • Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
  • Turn out dough onto a lightly floured surface. With floured hands press into a 1 inch thick rectangle. Use a 3 inch round cookie cutter and cut into rounds and arrange 2 inches apart on a parchment paper lined baking sheet. Gather scraps and cut out additional scones.
  • Brush tops of scones with additional cream and sprinkle with sugar.
  • Bake scones, rotating baking sheet halfway through baking, until tops are golden, 25-30 minutes. Cool on a rack about 10 minutes before serving. They are also good the next day!

4 cups sifted cake flour (not self rising)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch pieces
1 cup dried cherries
1 large egg
1 cup heavy cream

DRIED CHERRY BUTTERMILK SCONES

Categories     Cake     Fruit     Breakfast     Bake

Yield Scones

Number Of Ingredients 11



DRIED CHERRY BUTTERMILK SCONES image

Steps:

  • In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

1/2 c buttermilk plus 1/4 cup for brushing the scones
1 large egg
3 Tbs light brown sugar
1 tsp vanilla extract
2 1/4 cups cake flour (not self-rising)
1 Tbs double-acting baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 stick (6 Tbs) cold unsalted butter, cut into bits
1/2 c dried sour cherries
granulated sugar for sprinkling

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