Sour Cream Cherry Scones Recipes

CHERRY 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.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

CHERRY CREAM SCONES

Steps:

• Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. , Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. , Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. , Bake 15-20 minutes or until golden brown. Serve warm.

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.

SOUR CREAM CHERRY SCONES

Steps:

• Heat oven to 375°F
• Combine the almonds and sugar together in a small bowl, mix well.
• Set aside.
• Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in small bowl until smooth.
• Stir into flour mixture just until moistened.
• Stir in cherries.
• Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into a
• 7-inch circle.
• Place 2 inches apart onto large ungreased baking sheet.
• Sprinkle topping evenly over dough.
• Score each half into 8 wedges; do not separate.
• Bake for 25 to 30 minutes or until scones are lightly browned.
• Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.
• Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.

SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a silicone baking sheet or parchment paper.
• In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon. Set aside.
• Separate the egg yolk from the white. Save the yolk for the last step before baking.
• In another bowl, whisk together the egg white, melted butter, and sour cream. (If you are adding an extract - vanilla or anything else, add it now, but no more than 2 teaspoons)
• Once mixed, add the dry ingredients, and your add-in, to the wet ingredients and stir until most of the ingredients have come together. DO NOT over mix the dough. Mix just until the flour is incorporated.
• Using a large ice-cream scoop, scoop the dough out onto the baking sheet. I used a half cup scoop size.
• Add one tablespoon of water to the egg yolk and whisk to combine. Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture. Sprinkle over about a half teaspoon of course sugar, if using.
• Bake for 15 minutes. Remove from oven and immediately remove from baking sheet and transfer to a wire cooling rack. Serve warm or at room temperature.

SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together.
• Add the cubed, cold butter until a coarse meal forms.
• Pulse in the sour cream and egg yolk until just combined.
• Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball.
• Gently pat the dough down into a 3/4 inch thick square shape.
• With a large knife cut the dough square into 4 smaller, equal squares.
• Then cut each smaller square diagonally, with an X, making 4 smaller triangles.
• Transfer the 16 triangles onto a parchment paper lined baking sheet.
• Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw.
• This will create a shiny and crunchy top for the scones.
• Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
• Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

CHERRY AND ORANGE SCONES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Pour boiling water over cherries to cover; let stand 5 minutes, drain well.
• 3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir in drained cherries and orange zest. Make a well in the center.
• 4. Add butter to mixture and blend with fingers or pastry cutter until it resembles course crumbs.
• 5. Here's how it should look...
• 6. In a small bowl, stir together the sour cream and egg yolk. Add all at once to flour mixture. Using a fork, stir until combined (mixture will be dry).
• 7. Here's how it should look...
• 8. Turn dough onto lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes, or until it comes together and is smooth. Pat into a 7 inch circle. Cut into 8 wedges.
• 9. Arrange wedges on a baking sheet lined with parchment paper, about 1 inch apart. Brush with egg white. Bake for 10 - 12 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
• 10. Outta the oven....
• 11. Drizzle with Powdered Sugar Glaze if desired.
• 12. Stir together 1 C powdered sugar, 1 TBL orange juice and 1/4 tsp vanilla. Stir in more orange juice if needed, 1 tsp at a time, til of drizzling consistency.