ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Question about Cherry Scones
New Posts  All Forums:Forum Nav:

Question about Cherry Scones

post #1 of 20
Thread Starter 

I plan to make a batch of cherry scones using Sticky Fngers Original Recipe Scone Mix that's mixed with approximately 1/2 C of dried cherries .  My two questions are as follows:

 

  1. Since I'd like to soak the dried cherries in a mixture of sugar and either a liquor or distillate the night before, which alcoholic beverage would you recommend?
  2. I'd like to mix into the whole batch 1 tsp of either Lemon Oil or Cherry Flavor from Fantes.  Which would you recommend?

TIA,

-T

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 20

1. Either kitchwasser(sp) or cherry brandy would be my choice, to maintain the flavor profile.

2. Again, I'd go with the cherry flavor, for the same reason.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #3 of 20
Thread Starter 

That's what I just purchsed, a bottle of cherry flavored brandy.  And once baking has finished, would there be any difference in flavor 'tween the kirschwasser and el cheapo brandy?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 20

At a guess, I'd say "no." Let's face it, there isn't that much being absorbed by the dried cherries, to begin with. And most of the alcohol will cook off.

 

What I'm thinking is that either of them will merely accentuate the cherryness (is that a word?), rather than adding much distinct flavor of their own. That being the case, why spend extra money?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #5 of 20

WHAT! You're putting the cherry brandy IN the scones???

laser.gifNo, NO! It goes in the BAKER!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 20
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

WHAT! You're putting the cherry brandy IN the scones???

laser.gifNo, NO! It goes in the BAKER!


Alright now, Pete, I'm originally from just over the hill from you: RIDGECREST!!!  Beware.  Be veeeerrrrry ware!!!!  8^P
 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #7 of 20

Oops blushing.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #8 of 20
Thread Starter 

The scones came out wonderful but imho cherries don't mix with scones.  What I mean to state is that some fruit that's tangier in flavor would be more appropriate.  To me the smoothness of the cherry flavor doesn't get it.

 

Fwiw as far as the package mix goes, like I did yesterday I'd substitute some half-and-half for water give the mixture just a bit more fat.  The scones tasted wonderful and light but I think that lemon/orange would be the preferred flavors.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 20

Out of curiosity, Kokopuffs - why use a packet mix when scones are so easy to make and you can control the liquid ingredients better?

post #10 of 20
Thread Starter 

Ishbel, the scone mix was a gift to me and as to liquid control, I feel that it can be controlled just the same whether it be mix or homemade.  It's control of the fat content that's more easily controlled when totally homemade.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 20

As a native of the country that supposedly invented scones (BTW - it's 'scone' as in gone as opposed to scone as in 'stone' - and named after Scone Palace, the crowning place of Scotland's kings - but just to be contrary is pronounced SKOON!) I think buying packets of scone mix is weird!

post #12 of 20
Thread Starter 

Don't you mess with us Americans as we try harder!!!!!!!!!!!  But really, if friends would stop giving me mixes, then I'd start from scratch and then give you all some feedback which I certainly will in the near future.  And also I'll let all of you know how my very own homemade cured and home smoked bacon tastes.  Stand in line.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #13 of 20

Mess with you Americans?  Would I dare?  Well, yes I WOULD, where scones and other British dishes are concerned...

 

As for bacon...  have you even TRIED Ayrshire bacons?  They are, without doubt, the best in the world - home-made wouldn't come close, believe me!

 

Crappy packet mixes?  PSHAWWWWWW... Start from scratch, it's the only way!biggrin.gif

post #14 of 20
Thread Starter 

The best bacon I ever heard is from Berkshire pigs and I ain't ever heard about Ayreshires and mean no disrespect.  Koko's owns home smoked stuff with applewood or white oak smokewood.  A great sharp flavor.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #15 of 20

Do a google, Koko...   the stuff from Ayrshire is amazing, and I haven't a clue which breed of pig is used!  The 'square sausage' is truly amazing....  Failing that, the best I've EVER tasted is from Wiltshire.  And, believe me, I am am a real bacon afficionado!

post #16 of 20
Thread Starter 

Hmmmmmmmm.  Down here in the south GA swamps we run dowgs and hawgs.  This is real pig country but I'll google nonetheless.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #17 of 20

Let me know what you find....

 

 

The only place I've ever been near your area is Atlanta.  I have a relly there - and have visited only once.

post #18 of 20

Kokopuffs.

You're right about tangier. We've tried all kinds. Our best seller is fresh raspberry/white choco.

We don't flavor the dough since we use heavy cream and butter. We use a high protien flour to harden the crumb and just barely mix.

BTW Here in the South we call scones the fancy triangle biscuits.

pan

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #19 of 20
Thread Starter 
Quote:
Originally Posted by panini View Post

Kokopuffs.

...We don't flavor the dough since we use heavy cream and butter. We use a high protien flour to harden the crumb and just barely mix.

...

 

My all time favorite scones were/still are(?) made at Toot Sweets Bakery in Berkeley, Calif.  Theirs seemed to be heavy and maybe you just explained the reason why.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #20 of 20
Thread Starter 

@Panini:

 

Would you care to share your scone recipe here, please.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Question about Cherry Scones