CHERRY SCONES RECIPE EASY RECIPES

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CHERRY CHIP SCONES RECIPE: HOW TO MAKE IT



Cherry Chip Scones Recipe: How to Make It image

These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 10

3 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter
1 cup vanilla yogurt
1/4 cup plus 2 tablespoons 2% milk, divided
1-1/3 cups dried cherries
2/3 cup white baking chips
Coarse sugar, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm.
    Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 494 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 83g carbohydrate (44g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

CHERRY SCONES | MARTHA STEWART



Cherry Scones | Martha Stewart image

This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 8 scones

Number Of Ingredients 9

1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cherries
1 teaspoon grated lemon zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
  • In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
  • Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
  • Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

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