Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cherry Cream Scones Recipe
    Lost? Site Map

    Cherry Cream Scones

    Cherry Cream Scones. Photo by Chilicat

    1/4 Photos of Cherry Cream Scones

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    NcMysteryShopper's Note:

    Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
    2. 2
      Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
    3. 3
      Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
    4. 4
      Place the dough into 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 12 hours.
    5. 5
      Preheat the oven to 350°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
    6. 6
      Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
    7. 7
      Mix the milk and confectioners’ sugar together to make a glaze and set aside.
    8. 8
      Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
    9. 9
      Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.

    Ratings & Reviews:

    • on May 26, 2007

      55

      These really are amazingly light and tender scones! The instructions were great, and the tips to produce perfect scones were invaluable. I had to use a 9" pan but that just made the scones a little thicker - they still came out superb. I didn't have any dried cherries so I used goji berries (my one nod to healthy eating). I also didn't bother with the glaze -- the scones were lightly sweet by themselves and really didn't need the extra sugar. If not for the heavy cream I'd be making these weekly for sure!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2007

      55

      Absolutely delicious! These are appropriately named. My DD couldn't wait for them to be finished - and inhaled one as soon as they were cool enough! DH ate one the next morning (I finished them at 930pm). I found they froze solid in 3 hours or less using an upright freezer (commercial grade). This was my first attempt at making scones (although I LOVE eating them)- so I am sure someone more adept at baking would turn out a nicer looking product. Serious 5 star flavor! Thank you for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2005

      55

      So temder and flakey! These were so delicious and i am glad we decided to make these. I used dried cranberrys that were cherry flavored. I can't wait to make these again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cherry Cream Scones

    Serving Size: 1 (104 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 355.2
     
    Calories from Fat 162
    45%
    Total Fat 18.0 g
    27%
    Saturated Fat 11.0 g
    55%
    Cholesterol 65.6 mg
    21%
    Sodium 354.4 mg
    14%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 1.0 g
    4%
    Sugars 13.2 g
    53%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    dried cherries

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites