Cherry Delight Cream Scones
Indulge in the heavenly taste of Cherry Delight Cream Scones, crafted with love and precision inspired by the esteemed Culinary Institute of America. These delightful scones are not only a joy for afternoon tea but also an exquisite treat for any occasion. With their incredible lightness, flaky texture, and tender crumb, they can enhance your breakfast, brunch, or even dessert spread. The natural sweetness of dried cherries mingles beautifully with rich heavy cream, creating a wholesome, satisfying snack that’s perfect any time of day. Remember, for the best results, allow the scone dough to freeze for at least 12 hours, ensuring every bite is a moment of pure bliss.
N/A
Servings
80
Calories
8
Ingredients
Ingredients
Bread flour
3 cups (Sifted)
Sugar
1/2 cup (Granulated)
Baking powder
2 tablespoons (Sifted)
Salt
1/2 teaspoon (Inactive)
Dried cherries
1 cup (Chopped)
Heavy cream
2 cups (Fresh)
Milk
2 tablespoons (For topping)
Confectioners' sugar
4 tablespoons (For topping)
Instructions
1
Begin by cutting two 10-inch circles from parchment or waxed paper. Use one circle to line a 10-inch round cake pan and set the other aside for later.
2
In a large mixing bowl, sift together the bread flour, sugar, baking powder, and salt. Create a well in the center and add the dried cherries just before incorporating the heavy cream.
3
Gently pour the heavy cream into the well of the dry ingredients. Use a wooden spoon or spatula to stir by hand until the mixture is just moistened—be careful not to overmix!
4
Transfer the soft dough into the prepared cake pan, pressing it down into an even layer. Cover the surface with the second parchment paper circle and cover with plastic wrap. Freeze the dough until it is very firm, at least 12 hours.
5
When ready to bake, preheat your oven to 350°F (175°C). Prepare a baking sheet by either spraying it lightly with cooking spray or lining it with parchment paper.
6
Allow the frozen dough to thaw for about 5 minutes at room temperature. Carefully turn it out onto a cutting board and cut the dough into 10 equal wedges. Place the wedges on the prepared baking sheet, allowing for about 2 inches of space between each piece.
7
In a small bowl, mix together the milk and confectioners’ sugar until smooth. Set aside to use as a glaze.
8
Bake the scones in the preheated oven until they turn a beautiful golden brown, approximately 30 to 40 minutes. Once baked, let them cool on the baking sheet for a few minutes before transferring to a wire rack.
9
While the scones are still warm, spoon the glaze over the top for a delightful finish.
10
Serve your Cherry Delight Cream Scones warm or at room temperature. For optimal taste, enjoy them the same day or freeze leftovers for up to 4 weeks.
Nutrition Information
3.8g
Fat
10.8g
Carbs
0.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cherry Delight Cream Scones?
They are light, flaky scones crafted with dried cherries and fresh heavy cream, inspired by the Culinary Institute of America.
Who inspired this recipe?
This recipe is inspired by the esteemed Culinary Institute of America.
What is the texture of these scones?
These scones feature an incredible lightness, a flaky texture, and a tender crumb.
What are the main dry ingredients?
The main dry ingredients are sifted bread flour, granulated sugar, baking powder, and salt.
What type of cherries are used in this recipe?
The recipe calls for one cup of chopped dried cherries.
What liquid is used to moisten the dough?
Two cups of fresh heavy cream are used to moisten the dry ingredients.
How long should the scone dough be frozen?
The dough should be frozen for at least 12 hours to ensure it is very firm.
Why is the dough frozen before baking?
Freezing the dough ensures every bite is a moment of pure bliss and helps maintain the flaky texture.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How many scones does this recipe make?
This recipe makes 10 equal scone wedges.
How do I prepare the cake pan?
Line a 10-inch round cake pan with a 10-inch circle of parchment or waxed paper.
Should the dry ingredients be sifted?
Yes, you should sift together the bread flour, sugar, baking powder, and salt in a large mixing bowl.
What is the best way to mix the dough?
Use a wooden spoon or spatula to stir by hand until the mixture is just moistened, being careful not to overmix.
How long should the frozen dough thaw before cutting?
Allow the frozen dough to thaw for about 5 minutes at room temperature before cutting into wedges.
How much space should be left between scones on the baking sheet?
Allow for about 2 inches of space between each piece on the baking sheet.
How long do the scones need to bake?
Bake the scones for approximately 30 to 40 minutes.
What color should the scones be when finished?
The scones should be baked until they turn a beautiful golden brown.
What is in the glaze?
The glaze is a smooth mixture of 2 tablespoons of milk and 4 tablespoons of confectioners' sugar.
When should I apply the glaze to the scones?
Spoon the glaze over the top of the scones while they are still warm.
Are these scones suitable for afternoon tea?
Yes, they are described as a joy for afternoon tea.
Can I serve these scones for brunch?
Absolutely, they are an exquisite treat for breakfast, brunch, or dessert spreads.
How should I store leftover scones?
You can freeze leftovers for up to 4 weeks.
When is the best time to eat the scones?
For optimal taste, it is best to enjoy them the same day they are baked.
How many calories are in one serving?
Each scone contains 80 calories.
What is the fat content per scone?
Each serving has 3.8g of fat.
How much protein is in each scone?
There is 0.8g of protein per serving.
How many carbohydrates are in a scone?
There are 10.8g of carbohydrates per serving.
How should the scones be served?
They can be served warm or at room temperature.
Is this considered an easy recipe?
Yes, the recipe is tagged as an easy recipe.
What tool is used to transfer dough into the pan?
The instructions suggest using a wooden spoon or spatula for mixing and then pressing the soft dough into the pan manually.