Corn 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.

FRESH CHERRY SCONE RECIPE

Steps:

• Preheat oven to 400 degrees
• Blend flour, brown sugar, baking powder, and salt.
• Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
• Add in heavy cream, egg, vanilla extract. Mix until all combined.
• Gently stir in cherries until they are barely incorporated.
• Darker cherries that are overmixed with turn the dough blueish, so just fold them.
• If your cherries are soft and not firm, freeze them for 10 minutes so they mix easier.
• Place dough into a greased cast iron scone pan (the scones don't get as crisp in the cast iron but they taste great) I have pre-heated my cast iron and tried it also and the timing was about 15 minutes, but they still didn't get a crisp edge.
• Alternatively, I like to GENTLY knead out on the dough on a lightly floured surface. Use extra flour if dough is sticky.
• Knead may be to strong of a word for these fruit scones, GENTLY FOLD the dough over twice to combine it on a well-floured surface.
• Bake scones on a parchment lined baking sheet for 20 minutes at 400 degrees.

ROYAL CHERRY SCONES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet in the oven to warm.
• Rub 1/4 cup butter into flour in a bowl until mixture resembles fine bread crumbs. Stir in sugar. Stir cherries into flour mixture until evenly distributed; mix in wheat germ.
• Mix milk into dough and knead lightly until just smooth. Roll out on a lightly floured surface to approximately 3/4-inch thickness. Stamp out crescent shapes using a 2 1/2-inch fluted cutter, kneading, re-rolling, and cutting dough until it is all used up.
• Place scones on the preheated baking sheet; brush tops with 2 tablespoons milk.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Serve immediately; split scones and spread with remaining butter.

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.

CORN-CHERRY SCONES

Steps:

• 1. Heat the oven to 425 degrees (note this will go down to 375 later). Line baking sheet with parchment paper or foil. 2. Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. 3. Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. (Don't overmix, or scones will be heavy.) The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes. 4. Gently shape the dough into balls about 2 inches in diameter and place them on the prepared pans about 2 inches apart. 5. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.