CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM
Provided by Alex Guarnaschelli
Time 1h20m
Yield 6 scones
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
- Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
- Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
- Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
- In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
- Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.
SAVORY SCONES
Make and share this Savory Scones recipe from Food.com.
Provided by Miss Annie
Categories Scones
Time 40m
Yield 6 scones
Number Of Ingredients 6
Steps:
- Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
- Drain off excess fat; cool slightly.
- In medium size bowl combine baking mix and sausage mixture.
- Pour in milk and stir with a fork just until evenly moistened.
- Turn out on an ungreased baking sheet.
- With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
- Sprinkle instant onion and oregano over the top.
- Bake at 400ºF for 20 minutes.
- Cool 5 minutes and serve warm.
- Variation: Add a little grated cheese to baking mix.
Nutrition Facts : Calories 305.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 30.9, Sodium 761.3, Carbohydrate 27.9, Fiber 1.1, Sugar 5.3, Protein 9.7
MERRY CHRISTMAS SCONES
I keep a supply of scones in my freezer to pull out and glaze for drop-in holiday guests. They taste great alongside coffee or hot chocolate.-Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. , Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 260 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 235mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
MERRY CHERRY - NUT YEAST SCONES
Make and share this Merry Cherry - Nut Yeast Scones recipe from Food.com.
Provided by tranch
Categories Scones
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl combine warm water, yeast and sugar and let proof 10 minutes.
- In a large bowl combine flour, baking powder, salt and baking soda.
- Cut in shortening until mixture resembles coarse crumbs.
- Gradually add in yeast mixture and buttermilk, stirring just until dry ingredients are moistened.
- Stir in cherries and walnuts, cover and chill at least 1 hour or up to 48 hours.
- Preheat oven to 450 degrees.
- Turn dough out onto a lightly floured surface and knead 3 - 4 times. Flatten to 1/2 inch thickness and cut with a 2 inch round cutter.
- Place on ungreased baking sheet and bake until golden, about 10 minutes.
- Serve hot with Mock Devonshire Cream and, if desired, jelly.
- MOCK DEVONSHIRE CREAM: In a mixer bowl, beat cream cheese and butter at high speed until fluffy.
- Add Cool Whip and beat at medium speed until blended.
Nutrition Facts : Calories 4751.4, Fat 254.7, SaturatedFat 58.6, Cholesterol 19.6, Sodium 7536, Carbohydrate 526, Fiber 24.6, Sugar 35.1, Protein 95.4
More about "merry cherry nut yeast scones recipes"
SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (339)Calories 210 per servingTotal Time 58 mins
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
- Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.).
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
MASTER SCONES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (643)Category Breakfast
BAKING CUSTOMIZED SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH DISCARD SCONES - BAKE FROM SCRATCH
From bakefromscratch.com
CHERRY ALMOND SCONES - MERRY ABOUT TOWN
From merryabouttown.com
CHERRY SCONES - BAKING WITH GRANNY
From bakingwithgranny.co.uk
EASY SCONE RECIPE WITH CHERRIES + ALMONDS - ON SUTTON PLACE
From onsuttonplace.com
CHERRY SCONES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
WALNUT CHERRY SCONES - A SPICY PERSPECTIVE
From aspicyperspective.com
MARY BERRY'S SCONES RECIPE - BBC FOOD
From bbc.co.uk
CHERRY SCONES RECIPE - WHERE IS MY SPOON
From whereismyspoon.co
You'll also love