Raise your hand if you like scones.
Good. Now take that hand and either grab your car keys and head to the store to buy Christmas cherries in red and green or open up your pantry and grab the Christmas cherries that you have at home.
I honestly think that I am going to eat these all year long. Man, I seriously LOVE Christmas cherries and they are perfect in my favorite scones recipe. They add just a smidge of sweetness that combats the tang of these scones and the color? Why didn’t I think of Christmas Cherry Scones before now? They’re’ even better than blueberry scones!
Come on. Just look at that. Merry Christmas to your belly.
It was time to get out my new Kenwood Chef Kitchen Machine again for another Christmas recipe. For those of you that love to geek out over mixers, let’s talk specs. For more information, you can head over to the De’Longhi website. I’m just saying’, this would make one amazing Christmas gift!
With 800 watts of turbocharged power and the professional-grade precision of Electronic VariableSpeed Control puts the chef-inspired Kenwood Chef Kitchen Machine in a culinary class all its own.
- A Turbocharged Motor: A European-designed motor with twice the power of ordinary stand mixers delivers the right amount of torque and handles the heaviest dough loads. Dual Motor Ventilation prevents overheating, prolonging motor life.
- Professional Precision: Kenwood’s electronic variable speed control allows ingredients to gradually incorporate before mixing them at high speeds, so they stay in the bowl and not on your countertop.
- Stainless Steel Tools: Included are three professional-quality, stainless steel bowl tools: a power whisk, a dough hook and the unique K-Beater – our signature tool, specially designed for maximum mixing performance.
- Handles Heavy Loads: The solid stainless steel work bowl has rugged handles that make it easy to remove from the machine and along with all the tools, is dishwasher safe.
- A Warranty Like No Other: Comes with a five-year warranty on the powerful motor – further proof that Kenwood machines are built to last.
These scones are my usual scone recipe that use sour cream to puff them up. I’m so techinical, you know. Puff. Up. Its a very cheffy term.
I wanted to see if the mixer could cut cold butter into the flour mixture properly.
Oh, it did and it did perfectly. I am pretty sure that I am going to use this method over and over again from now on to make my scones. You pop the butter in, turn the mixer on low and just leave it for a few minutes until the butter is worked in and is around the size of peas.
Then, I added in the rest of the ingredients. This dough will work your mixer like a horse, I’m warning you. Make sure that your mixer is powerful enough and that you aren’t going to ruin it.
These Christmas Cherry Scones were scone perfection.
Seve them in your favorite dish – I’m having fun using all the great snowflake Pyrex that I bought in the States last year- with butter.
So who else is a Christmas cherry lover? I can eat these plain from the container, though I do try to save them for baking. And in scones? Holy Dinah. These were a hit with everyone except my daughter that doesn’t eat scones. I don’t understand how she’s actually my child. Who doesn’t like scones?
Happy Baking everyone!
PIN THIS RECIPE to your CHRISTMAS BAKING RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
This is a sponsored conversation written by me on behalf of Kenwood. The opinions and text are all mine.
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Karlynn Johnston
- 1 cup of sour cream
- 1 teaspoon baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of butter
- 1 egg
- 1 cup of chopped Christmas red and green cherries - WHOLE
- Kick the tires & light the fires to 350 degrees.
- Take your bowl with your cup of sour cream, and mix in the baking soda.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour. OR, if you have a mixer, use the paddle attachment and run it for a few minutes until the butter is broken up.
- Beat the egg and mix in into the sour cream.
- Add the sour cream mixture into the dry mixture. Either mix by hand but I've now found that using a mixer makes amazing scones!
- When the dough is combined, add in the WHOLE cherries. The mixer will break them up! If you are hand mixing, then chop them in half. OR keep them whole. I like a good bite of cherry in my scones.
- Divide into three equal circles. Cut each circle into six equal triangles.
- Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
- Serve and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.