Time 30m Yield 10 Number Of Ingredients 10 Steps:
Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries. On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired. Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.
Time 48m Yield 8 servings Number Of Ingredients 12 Steps:
Preheat oven: 325 degrees F. Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.
Time 45m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 425°. In a medium bowl, mix flour, 1/4 cup sugar, lemon peel, cream of tartar, baking soda, and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries. Onto a greased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar. Bake 10-15 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
Time 43m Yield 6 scones Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture. Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter. In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
Time 33m Yield 6-8 scones, 6-8 serving(s) Number Of Ingredients 11 Steps:
Combine the sugar, baking powder, salt and flour. Work butter in with hands or a pastry cutter, add the egg and milk together with the cherries, stir until just moist and holding together. Turn dough onto a lightly floured surface and flatten it into a 2" high circle. Cut out 6-8 wedges, and place on a parchment papered cookies sheet at least an inch apart. Bake for 15-18 minutes or until golden brown at 425ºF. Let cool on a wire rack. lemon glaze:. measure out sugar, add lemon juice and 1 teaspoon hot water. Stir to a drizzle consistency. Add second teaspoon of water if needed. Spoon drizzle on to scones, enjoy!
Yield Makes about 9 scones Number Of Ingredients 10 Steps:
Preheat oven to 375°F with rack in middle. Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries. Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate). Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones. Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.
Time 35m Yield 1 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.
Yield Makes 8 scones Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.
Yield Makes 8 biscuits Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined. Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar. Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.
Yield Makes 8 scones Number Of Ingredients 11 Steps:
In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
