RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

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



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.



The CIA Cookbook
by The Culinary Institute of America
A TOUCH OF salt in the dough is the perfect counterpoint to the sweetness of the dried fruit. As the scones bake, the cherries plump up and take on a great jammy texture. Try dried currants or apricots instead of cherries.

Makes 10 scones


• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 tbsp baking powder
• 1½ tsp salt
• 1 cup dried cherries
• 2 cups heavy cream


• 2 tbsp milk
• 1 cup confectioners' sugar, sifted

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.

2. Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Add the dried cherries and toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.

3. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.

4. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

5. Preheat the oven to 350° F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

6. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cut- ting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.

7. Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks.

8. Mix the milk and confectioners' sugar together to make a glaze, if desired, and spoon over the scones while they are still warm. Serve the scones warm or at room temperature the day the are baked, or freeze them for up to 4 weeks.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and 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.



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



Popular Pages