Best 4 Cherry Pecan Scones Recipes
Indulge in a delightful culinary journey with our tantalizing selection of cherry-pecan scones, a symphony of flavors that will elevate your taste buds. Relish in the classic combination of sweet cherries and crunchy pecans, perfectly harmonized within tender, flaky scones. Our collection features two irresistible recipes: a traditional cherry-pecan scone and a delightful gluten-free variation. Both recipes are meticulously crafted with step-by-step instructions, ensuring a blissful baking experience. The traditional cherry-pecan scone recipe yields a batch of golden-brown scones, bursting with juicy cherries and nutty pecans. The gluten-free version offers a delectable alternative, crafted with almond flour and tapioca flour, providing a light and airy texture while maintaining the same mouthwatering cherry-pecan filling. Whether you're a seasoned baker or a novice in the kitchen, these recipes guarantee a blissful culinary adventure, transforming your kitchen into a haven of delectable aromas and flavors.
Let's cook with our recipes!
CHERRY PECAN SCONES
We love scones at our house, ever since I discovered how easy scones where to make in the food processor. And who doesn't love dried cherries? This glaze I discovered in a baking book and it works on all scones. Don't scones just make the house smell amazing!
Provided by Linda Mericle
Categories Sweet Breads
Time 45m
Number Of Ingredients 11
Steps:
- 1. Put the first 5 dry ingredients into the bowl of your food processor or just a large bowl. Blend briefly or pulse a few times to mix.
- 2. Add the cubed, cold butter into the bowl of the processor and pulse until the butter is small pieces, smaller than peas, but not sandy. Or use a pastry cutter and cut butter in. Last, add the cherries and nuts. Pulse briefly.
- 3. Add the buttermilk and pulse until the dough comes together into a kind of ball. Remove from the processor bowl, scooping the dough out onto a floured counter or mat. If it is real sticky, sprinkle liberally with flour. A little sticky is good. Fold over itself about 4 times, just to bring it together. You do not want to develop the gluten. Shape it with your hands into either a large round disk or two smaller round disks, about 1" high. Place them on a piece of parchment paper on the baking sheet. Cut like a pizza into 8 wedges. (They will be either 8 large wedges, or in the case of 2 disks, 16 small ones.) Pull each wedge out a little from its neighboring wedge, but still forming a circle. Cover with plastic wrap. (I use bread bags with the side and bottom cut open) and put into the freezer while the oven heats to 425 degrees. Or you can freeze them overnight, then wrap in plastic wrap and put into a zip lock bag for a later date.
- 4. Once the oven is nice and hot, remove the scones. You have the option here of brushing them with cream, milk or melted butter, but plain works too, because you will be glazing them soon. I like to double pan them at this point, setting the baking sheet inside another baking sheet, so the bottoms are safe from burning.
- 5. Bake until nice and golden on top, about 25 minutes. Just before they are done, in a small saucepan, melt the butter and honey together, whisking occasionally until warm and liquid. As soon as the scones come out of the oven, brush them with the honey glaze. Wait another 10 minutes and brush them again with glaze. Voila! Done.
CHERRY SCONES
This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
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.
CHERRY CREAM SCONES
Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides-simply thaw, warm and serve when you need them. We live in a cherry-producing region-and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
Provided by Taste of Home
Time 40m
Yield 12 scones.
Number Of Ingredients 13
Steps:
- Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. , Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. , Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. , Bake 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 294mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON SCONES
These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.
Provided by Taste of Home
Time 35m
Yield 12 scones.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.
Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 324mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh, ripe cherries. This will ensure that your scones have the best possible flavor.
- Pit the cherries before using them. This can be done with a cherry pitter or by using a knife to cut around the pit.
- Chop the pecans finely. This will help them to distribute evenly throughout the scones.
- Don't overmix the dough. Overmixing will make the scones tough.
- Chill the dough before baking. This will help the scones to rise properly.
- Bake the scones until they are golden brown. This will ensure that they are cooked through.
Conclusion:
Cherry pecan scones are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, and they can be made with fresh or frozen cherries. With a few simple tips, you can make sure that your cherry pecan scones turn out perfect every time.
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