The best cherry scones in the world.?!
250g self raising flour
1tbsp of baking powder
50g caster sugar
50g of cocktail cherries not glacier.
pich of salt
1 lrg free range egg
110ml of full fat milk
60g of cold butter.
flour, baking powder salt and sugar into mixing bowl.
lift mixture.
work butter into the mixture to make a breadcrumb consitency. then add the cut up cocktail cherries.
whisk egg and milk together.
add the milk and egg to the mixture apart from a little bit which you need to glaze them.
stir in to make a sticky dough. Dont over mix.
sprinkle flour onto surface and roll into balls and flatten slightly into circles.
brush the tops with the milk and egg mixture and sprinkle normal sugar on the top.
pre heat oven to 200c and bake for 10-15 mins until brown on top.
PLEASE LET ME KNOW IF YOU THING THEY ARE NICE THEY DONT TAKE THAT LONG TO MAKE AND ARE A GOOD TREAT.
Answers: I made some cherry scones last night and they were amazing. Never made scones before. Some body make them and tell me what you think.
250g self raising flour
1tbsp of baking powder
50g caster sugar
50g of cocktail cherries not glacier.
pich of salt
1 lrg free range egg
110ml of full fat milk
60g of cold butter.
flour, baking powder salt and sugar into mixing bowl.
lift mixture.
work butter into the mixture to make a breadcrumb consitency. then add the cut up cocktail cherries.
whisk egg and milk together.
add the milk and egg to the mixture apart from a little bit which you need to glaze them.
stir in to make a sticky dough. Dont over mix.
sprinkle flour onto surface and roll into balls and flatten slightly into circles.
brush the tops with the milk and egg mixture and sprinkle normal sugar on the top.
pre heat oven to 200c and bake for 10-15 mins until brown on top.
PLEASE LET ME KNOW IF YOU THING THEY ARE NICE THEY DONT TAKE THAT LONG TO MAKE AND ARE A GOOD TREAT.
Hi. I made your cherry scones tonight. It's weird because I was searching for a recipe anyway to make some for a meal i'm making tomorrow night. I'm cooking King Prawn Skewers, Pork and Merlot Casserole and Cherry Scones with Homemade Cherry Jam and Double Cream for dessert. I know it doesn't sound like a dessert but thats what was requested.
I like the recipe as it was so simple but it made a VERY sticky dough and I wasn't able to roll it into balls. So I added more flour and finally they were ok. (I could have added too much milk, but i'm not sure). It made about 16 yummy scones. I really like how the recipe said to roll into balls and flatten rather than cookie cut. It made them look rustic and cool.
Cheers!
I don't like scones.
That sounds delicious...I just printed the recipe. To the person above me...why would you click on the question if you don't like scones???
I have printed out your recipe...But I am in the USA and need to figure out the conversion amounts....Also, have question, are your cocktail cherries the same as our Marachino Cherries, (which we do also use as cocktail cherries) And what is a glacier...cherry ?
Does lift mixture, mean to sift it, or just stir it together... either one makes sense to me to incorporate the Baking powder into the flour.
These sound quite good....I will give them a try...
edited:
Thanks for explaining....I will give your recipe a try... Have a great day
I sha give it a try.
Can i add chocolate inside so its chocolate and cherry =]
I'LL try yours, but...........mines better!
Heart-Shaped Cherry Scones
1 c dried sour cherries
1 c warm water
1 c flour
1 c whole wheat flour
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 c chilled butter -- cut in bits
1 large egg yolk
3/4 c buttermilk
Soak cherries in warm water. Let stand until softened, 1 hour. Drain and discard liquid.
Preheat oven to 375 degrees.
In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg. Using a pastry blender cut butter into flour mixture until coarse crumbs form.
Mix together egg yolk and buttermilk. Make a well in the center of flour mixture. Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.
On a floured surface, knead dough 10 times. Using a floured rolling pin, roll dough to a 1 in. thickness.
Using a floured 3 in. heart-shaped cookie cutter, cut out scones. Gather trimmings, roll dough to a 1 in. thickness, and cut out more scones. Place scones, 1 in. apart, on an ungreased baking sheet.
Bake until golden, 18 to 20 min. Transfer to a wire rack to cool. Dust with confectioners' sugar.