Best Merry Cherry Nut Yeast Scones Recipes

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WHOLE GRAIN CHERRY CARDAMOM SCONES



Whole Grain Cherry Cardamom Scones image

From the Whole Foods website. These turned out tasty and did not last long in our house. I have not made a lot of scones before, so I don't really know how they compare to others. We enjoyed them, however. They are not super sweet and tasted great with my morning coffee. This is from Whole Foods so the recipe called for all organic ingredients.

Provided by VegSocialWorker

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup rolled oats (not quick cooking or instant)
2 cups whole spelt flour
1/2 cup natural brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 tablespoons softened unsalted butter
1 egg
1/2 cup buttermilk or 1/2 cup plain kefir
1 teaspoon vanilla extract
2/3 cup dried cherries, coarsely chopped

Steps:

  • Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
  • In a blender, pulverize the oats until you have coarse flour.
  • Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
  • Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
  • In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
  • Gently fold in the cherries.
  • Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
  • Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
  • Cool on a wire rack for 5 minutes before serving.

APPLE SCONES



Apple Scones image

Make and share this Apple Scones recipe from Food.com.

Provided by Amanda2

Categories     Scones

Yield 12 scones

Number Of Ingredients 11

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, cold
1/2 cup apple, shredded (1 medium)
1/2 cup milk
to taste milk, for topping the scones
to taste sugar
to taste cinnamon

Steps:

  • Preheat oven to 425 degrees.
  • Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
  • Add apple and milk. Stir to form soft dough.
  • Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
  • Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
  • Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
  • Optional: Add 1/2 cup currants to batter.

SOUR CREAM CHERRY SCONES



Sour Cream Cherry Scones image

Make and share this Sour Cream Cherry Scones recipe from Food.com.

Provided by litldarlin

Categories     Scones

Time 35m

Yield 16 scones

Number Of Ingredients 11

1/4 cup sliced almonds
1 tablespoon sugar
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sour cream
1 large egg
1/2 teaspoon almond extract
2/3 cup dried cherries

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.

Nutrition Facts : Calories 185.8, Fat 9.2, SaturatedFat 5.2, Cholesterol 33.2, Sodium 169.4, Carbohydrate 22.9, Fiber 0.7, Sugar 7.2, Protein 3.1

CHERRY NUT SCONES



Cherry Nut Scones image

Scones are great for a wonderful breakfast treat or on lazy weekends. Serve hot from the oven with your choice of spreads. Developed for RSC #12.

Provided by PaulaG

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon Splenda granular
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup mascarpone cheese
1 tablespoon butter, room temperature
1 egg yolk
1/3 cup low-fat cherry vanilla yogurt
1/4 cup milk
1 teaspoon almond extract
1/4 cup bing cherry, rough chopped
2 tablespoons all-purpose flour, divided
1/3 cup chopped pecans
1 egg white, beaten till frothy
1 tablespoon demerara sugar

Steps:

  • Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside.
  • In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar.
  • With a pastry blender, cut in the mascarpone cheese and butter; set aside.
  • In a small bowl, combine egg yolk, yogurt, milk and extract; add the creamed mixture to the flour mixture; mixing until a soft dough forms.
  • Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat.
  • Turn dough out onto floured surface; knead gently, kneading in additional flour if needed along with cherries and pecans; place the kneaded dough onto prepared pan and pat into a 6 inches circle, cut into eight wedges; brush with egg white; sprinkle with sugar.
  • Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.

Nutrition Facts : Calories 189.2, Fat 6, SaturatedFat 1.6, Cholesterol 28.5, Sodium 186.4, Carbohydrate 29.6, Fiber 2.8, Sugar 4.1, Protein 5.3

CHERRY CHIP SCONES



Cherry Chip Scones image

These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. -Pam Brooks, South Berwick, Maine

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 10

3 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter
1 cup vanilla yogurt
1/4 cup plus 2 tablespoons 2% milk, divided
1-1/3 cups dried cherries
2/3 cup white baking chips
Coarse sugar, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 494 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 340mg sodium, Carbohydrate 83g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.

MERRY CHERRY - NUT YEAST SCONES



Merry Cherry - Nut Yeast Scones image

Make and share this Merry Cherry - Nut Yeast Scones recipe from Food.com.

Provided by tranch

Categories     Scones

Yield 1 serving(s)

Number Of Ingredients 15

1/4 cup water
2 (1/4 ounce) envelopes active dry yeast
2 teaspoons sugar
5 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk
1/2 cup dried cherries
1/2 cup walnuts, chopped
to taste jelly (optional)
1 (8 ounce) package cream cheese (optional)
1/2 cup unsalted butter, softened (optional)
1 (12 ounce) package Cool Whip, thawed (optional)

Steps:

  • In a small bowl combine warm water, yeast and sugar and let proof 10 minutes.
  • In a large bowl combine flour, baking powder, salt and baking soda.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Gradually add in yeast mixture and buttermilk, stirring just until dry ingredients are moistened.
  • Stir in cherries and walnuts, cover and chill at least 1 hour or up to 48 hours.
  • Preheat oven to 450 degrees.
  • Turn dough out onto a lightly floured surface and knead 3 - 4 times. Flatten to 1/2 inch thickness and cut with a 2 inch round cutter.
  • Place on ungreased baking sheet and bake until golden, about 10 minutes.
  • Serve hot with Mock Devonshire Cream and, if desired, jelly.
  • MOCK DEVONSHIRE CREAM: In a mixer bowl, beat cream cheese and butter at high speed until fluffy.
  • Add Cool Whip and beat at medium speed until blended.

Nutrition Facts : Calories 4751.4, Fat 254.7, SaturatedFat 58.6, Cholesterol 19.6, Sodium 7536, Carbohydrate 526, Fiber 24.6, Sugar 35.1, Protein 95.4

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