FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Bread Recipes 4SCONE RECIPES >>>>> >  Cherry Buttermilk Scones

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CHERRY BUTTERMILK SCONEScherry buttermilk scones

Scones are best freshly baked and straight from the oven.
Makes 16 scones


Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 cup oatmeal
• 1/3 cup sugar + 1 tablespoon sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 3/4 cup dried tart cherries, finely chopped
• 1/2 cup low-fat buttermilk
• 3 large eggs, divided (2 for scone batter; 1 for egg wash)
• Additional flour for cutting scones, etc.


Directions:
Combine dry ingredients in a mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in the dried cherries.

In another bowl, whisk together the buttermilk and two of the eggs.

Add liquid mixture to dry mixture, stirring just until moist (dough will be soft and sticky). Allow dough to rest for 10 minutes.

Preheat oven to 400 degrees Fahrenheit.
Prepare egg wash.
Flour surface for forming scones.

Turn out dough and knead two to three times. Dough will be very soft. Divide dough in half. Roll each piece of dough into a 5-inch circle about 3/4 inch thick. Using a sharp knife, cut each round into 8 pie-shaped wedges.

Using a metal spatula, carefully transfer wedges onto a cookie sheet, arranging so that wedges are not touching. They should be at least 1 1/2 inches apart.

In a small bowl, whisk remaining egg with 1 tablespoon of water to make an egg wash. Brush a very light coat of egg wash onto the top of each scone; sprinkle tops of scones with remaining tablespoon of sugar, and bake for about 13 minutes, or until the tops are lightly browned and the insides are fully baked. The scones will be firm to the touch. Serve warm.

Nutrition Info:
Calories 142, Total Fat g 4, Sat Fat g 2, Chol mg 34, Sodium mg 191, Total Carb g 24, Fiber g 2 ,Sugars g 8, Protein g 3

For more cherry recipes and tips, visit www.choosecherries.com.
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages