Question about Cherry Scones

4,395
95
Joined Aug 4, 2000
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
 
6,367
128
Joined Feb 1, 2007
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.
 
4,395
95
Joined Aug 4, 2000
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?
 
Last edited:
6,367
128
Joined Feb 1, 2007
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?
 
3,401
162
Joined Sep 18, 2008
WHAT! You're putting the cherry brandy IN the scones???

/img/vbsmilies/smilies/laser.gifNo, NO! It goes in the BAKER!
 
4,395
95
Joined Aug 4, 2000
WHAT! You're putting the cherry brandy IN the scones???

/img/vbsmilies/smilies/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
 
 
4,395
95
Joined Aug 4, 2000
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.
 
3,147
41
Joined Jan 5, 2007
Out of curiosity, Kokopuffs - why use a packet mix when scones are so easy to make and you can control the liquid ingredients better?
 
4,395
95
Joined Aug 4, 2000
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.
 
Last edited:
3,147
41
Joined Jan 5, 2007
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!
 
4,395
95
Joined Aug 4, 2000
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.
 
Last edited:
3,147
41
Joined Jan 5, 2007
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!/img/vbsmilies/smilies/biggrin.gif
 
4,395
95
Joined Aug 4, 2000
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.
 
3,147
41
Joined Jan 5, 2007
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!
 
4,395
95
Joined Aug 4, 2000
Hmmmmmmmm.  Down here in the south GA swamps we run dowgs and hawgs.  This is real pig country but I'll google nonetheless.
 
3,147
41
Joined Jan 5, 2007
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.
 
5,192
295
Joined Jul 28, 2001
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
 
Top Bottom