Cherry Scones With Whipped Maple Butter Recipes

CHERRY SCONES WITH WHIPPED MAPLE BUTTER

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Whisk together the heavy cream, sour cream and vanilla in a small bowl; set aside.
• Pulse the flour, granulated sugar, brown sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until the mixture looks like fine meal. Transfer to a large bowl, add the cherries and toss until the cherries are coated. Pour in the heavy cream mixture and mix with a spatula until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough into a 1/2-inch-thick circle and cut into 12 wedges. Transfer the wedges to the lined baking sheet with a spatula, brush the tops generously with cream and sprinkle each with about 1/2 teaspoon granulated sugar. Bake until puffed and golden brown around the edges, about 18 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• For the marmalade: Combine the orange and granulated sugar in a food processor and process until finely pureed. Transfer the mixture to a small saucepan. Bring to a boil over high heat, then reduce to a rapid simmer. Cook, stirring occasionally, until slightly thickened, about 8 minutes. Transfer to a small bowl and set into a large bowl filled with ice water. Stir until the marmalade is cooled to room temperature.
• For the maple butter: Combine the butter, brown sugar, maple syrup and salt in a medium bowl and whisk until well combined.
• Serve the scones with the maple butter and marmalade.

ENGLISH SCONES

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, or silicone mat.
• In a medium cup, beat the eggs, buttercream and milk. Reserve about 2 tablespoons of mixture in a separate bowl.
• In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt.
• Then add butter and mix until nice and smooth. The mixture should resemble wet-sand texture. (TIP: Thoroughly coating the flour with butter minimizes the formation of gluten, creating tender and light scones.)
• Add egg mixture and mix until just combined. The dough will be quite sticky, but its totally normal. Transfer the dough onto well-floured surface.
• Generously dust the work surface with flour and transfer the dough on the floured surface, using a silicone spatula.
• With floured hands, knead the dough to smooth out the surface and roll it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
• Then gather the dough scraps and repeat the step #5, until all the dough is used.
• Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 13-15 minutes, or until golden brown.
• Cool the scones on wire rack. Serve warm or at room temperature with sweet whipped butter and jam.
• Whip the butter, heavy cream and honey with mixer until nice and fluffy.