I’m a big fan of scones. These little pastries are quick and easy to prepare and can be made with so many different ingredients – chocolate, nuts, berries… These Cherry Marzipan Scones are made with – you guessed it already – fresh cherries and marzipan :P An extremely tasty combination I like a lot… you should definitely try!
Cherries are everywhere in summer. You can find them in every supermarket or farmer’s market. It’s impossible to avoid them even if you wanted to ;P This is, of course, only a problem for people who don’t like cherries or might be even allergic to them. Everyone else can enjoy them. Sweet cherries to snack on, cherries for baking… it’s my favorite time of summer ;)
There is a lot you can do with cherries. Imagine a delicious Cherry Streusel Cake on your plate along with a cup of coffee. Sounds good, right? Or how about a Classic Cherry Pie? We love the American version of our cherry cake here a lot. It’s a bit more work compared to the simple cherry streusel cake, but certainly worth the extra effort!
Enough with the drooling over cherry cakes – you ended up here because you wanted a recipe for scones with cherries, I assume. Well… you came to the right place ;P
I said it already – big fan of scones. Almost »bite-size«, delicious, and easy to prepare. I know that bite-size is not really true. You need several bites to devour a scone… but compared to a whole cake – much smaller ;P
Anyway. Scones are an easy bake. Nothing too complicated. You mix all the ingredients in a bowl and shape the scones – that’s all. OK, the shaping can turn into a messy situation sometimes. The dough for scones can be quite wet and sticky. Cutting out scones with a round cookie cutter, for example, can be a bit nerve-wracking… at least for me. That’s why I often prefer making triangle scones. Much easier. You shape the dough in one large(r) disc and then cut off the scones – works much better for me and my two left hands ;P
These cherry marzipan scones are quite obviously round, so the cookie cutter method worked. If you prefer a triangle shape, you can do that as well, of course. If you are talented in shaping things you could also make squares, hearts, stars… whatever your heart desires. Just sayin’ ;P
In case you got more cherries at home than were needed for these scones, why not try one of these recipes here: my delicious Cherry & Marzipan Streusel Shortbread Bars are a must-bake. So is this No-bake Cheesecake with Cherry Topping though you actually don’t have to bake that one ;P Both cakes are absolutely delicious in summer and a great way to get rid of cherries.
INGREDIENTS / ZUTATEN
(8 scones)
2 cups (260g) all-purpose flour
1/4 cup (50g) sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 organic orange, zest
1/3 cup (80g) butter, cold
6 oz. (170g) heavy cream
1 large egg
1 tsp. vanilla extract
5.3 oz. (150g) fresh cherries, pitted & chopped
1.8 oz. (50g) marzipan, grated
some coarse brown sugar for sprinkling
sugar icing for decoration (optional)
(8 Scones)
260g Mehl (Type 550)
50g Zucker
3 TL Backpulver
1/4 TL Salz
1/2 Bio-Orange, Abrieb
80g kalte Butter
170g Sahne
1 Ei (L)
1 TL Vanille Extrakt
150g Kirschen, entsteint & in kleinen Stücken
50g Marzipan, geraspelt
etwas grober Zucker zum Bestreuen
Zuckerglasur für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C) fan-forced. Line a baking sheet with baking parchment and set aside. Wash, dry, and pit the cherries. Cut them into small pieces. Roughly grate the marzipan – this works best if you freeze it briefly beforehand.
2. Combine flour, sugar, baking powder, salt, and the orange zest in a large bowl. Add the cold butter in small pieces and cut it with a pastry blender* into even smaller pieces. Mix the heavy cream with the egg and vanilla extract, then add it to the large bowl and fold in with a dough scraper. Add the cherries and marzipan and fold in as well. The dough will be quite crumbly and sticky.
3. Transfer the dough to a floured surface and roll it out to a thickness of about 0.8 inches (2cm) – you could also just press it into shape. Using a 2.8-inch (7cm) round cookie cutter, cut out scones and place them on the prepared baking sheet with some space between them. Collect the leftover dough and cut out more scones. Sprinkle the scones with some coarse brown sugar and bake them for about 15-18 minutes. The scones should have risen nicely and gained some color. Remove them from the oven and let cool down on a wire rack. If you want to decorate the scones, drizzle them with some sugar icing.
1. Den Ofen auf 180°C (350°F) Umluft vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Kirschen waschen, trocknen, entkernen und dann in kleine Stücke schneiden. Das Marzipan grob raspeln – funktioniert am besten, wenn man es vorab kurz eingefroren hat.
2. Mehl, Zucker, Backpulver, Salz und Abrieb der Bio-Orange in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* zu kleinen Krümeln verarbeiten. Die Sahne mit dem Ei und Vanille Extrakt verrühren, dann zur großen Schüssel dazugeben und mit einem Teigschaber vermengen. Kirschen und Marzipan dazugeben und unterheben. Der Teig wird recht krümelig und klebrig sein.
3. Den Teig auf eine bemehlte Fläche geben und etwa 2cm dick ausrollen bzw. einfach flach drücken. Mit einem runden Ausstecher (etwa Ø 7cm) Teigstücke ausstechen und mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Teigreste sammeln und ebenfalls in Form bringen. Die Teigstücke mit etwas grobem braunen Zucker bestreuen und dann für etwa 15-18 Minuten backen. Die Scones sollten schön aufgegangen sein und etwas Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Wer mag, kann die abgekühlten Scones noch mit etwas Zuckerglasur dekorieren (optional).
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Here is a version of the recipe you can print easily.
Print
Easy Cherry Marzipan Scones
- Prep Time: 00:20
- Cook Time: 00:18
- Total Time: 00:45
- Yield: 8 1x
- Category: Scones
- Cuisine: Great Britain
- Diet: Vegetarian
Description
A delicious sweet treat in summer everybody loves in our family – Cherry Marzipan Scones. They are easy to prepare and really tasty!
Ingredients
2 cups (260g) all-purpose flour
1/4 cup (50g) sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 organic orange, zest
1/3 cup (80g) butter, cold
6 oz. (170g) heavy cream
1 large egg
1 tsp. vanilla extract
5.3 oz. (150g) fresh cherries, pitted & chopped
1.8 oz. (50g) marzipan, grated
some coarse brown sugar for sprinkling
sugar icing for decoration (optional)
Instructions
1. Preheat the oven to 350°F (180°C) fan-forced. Line a baking sheet with baking parchment and set aside. Wash, dry, and pit the cherries. Cut them into small pieces. Roughly grate the marzipan – this works best if you freeze it briefly beforehand.
2. Combine flour, sugar, baking powder, salt, and the orange zest in a large bowl. Add the cold butter in small pieces and cut it with a pastry blender* into even smaller pieces. Mix the heavy cream with the egg and vanilla extract, then add it to the large bowl and fold in with a dough scraper. Add the cherries and marzipan and fold in as well. The dough will be quite crumbly and sticky.
3. Transfer the dough to a floured surface and roll it out to a thickness of about 0.8 inches (2cm) – you could also just press it into shape. Using a 2.8-inch (7cm) round cookie cutter, cut out scones and place them on the prepared baking sheet with some space between them. Collect the leftover dough and cut out more scones. Sprinkle the scones with some coarse brown sugar and bake them for about 15-18 minutes. The scones should have risen nicely and gained some color. Remove them from the oven and let cool down on a wire rack. If you want to decorate the scones, drizzle them with some sugar icing.
Notes
Let’s get baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
