Recipes and Cooking Manchego and Brandied Cherry Scones 4.8 (5) Add your rating & review Dried cherries, brandy (or apple juice), rosemary, and Manchego (or Asiago) come together in these full-bodied scones. They can be completely made-ahead. Just prepare and store in the refridgerator for up to 12 hours prior to baking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 4, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Stand Time: 15 mins Chill Time: 30 mins Bake Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 Yield: 8 scones Jump to Nutrition Facts Ingredients ½ cup snipped dried cherries ¼ cup brandy or apple juice 1 ¾ cup all-purpose flour ½ cup finely shredded Manchego or Asiago cheese (2 ounces) 1 tablespoon baking powder 1 tablespoon sugar ¼ teaspoon salt ¼ cup cold butter, cut up ⅔ cup whipping cream 1 egg 1 tablespoon water ½ teaspoon very finely snipped fresh rosemary ¼ teaspoon coarse salt or kosher salt ¼ teaspoon coarsely ground black pepper Directions Line a baking sheet with parchment paper; set aside. In a small saucepan combine cherries and brandy. Heat over medium heat just until warm. Remove from heat. Cover and let stand for 15 minutes; drain. In a food processor* combine flour, 1/4 cup of the cheese, the baking powder, sugar, and 1/4 teaspoon salt. Cover and pulse with several on/off turns to combine. Sprinkle butter pieces over flour mixture. Cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained cherries; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through the feed tube, processing just until combined. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or just until dough holds together. Pat or lightly roll the dough into an 8-inch circle. In a small bowl whisk together egg and the water; brush over dough circle. In a small bowl stir together the remaining 1/4 cup cheese, the rosemary, coarse salt, and pepper. Sprinkle mixture over dough circle. Using a pizza cutter or floured sharp knife, cut dough circle into eight wedges. Place dough wedges 2 inches apart on the prepared baking sheet. Cover and chill for 30 minutes. Preheat oven to 375°F. Bake about 20 minutes or until golden. Serve warm. *Tip: If you don't have a food processor, combine the flour mixture in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add drained cherrie and whipping cream all at once. Using a fork, stir until mixture is moistened. Continue as directed in Step 4. To Make Ahead: Prepare scones as directed through Step 3. Cover and chill in the refrigerator for up to 12 hours. Bake as directed in Step 4. To Store: Place scones in an airtight container or resealable plastic bag; cover or seal. (Because these scones are extra tender and crumbly, handle them carefully.) Store in the refrigerator for up to 2 days. To reheat, place scones on a baking sheet and bake in a 350°F oven for 5 to 6 minutes or until warm. Rate it Print Nutrition Facts (per serving) 329 Calories 18g Fat 31g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 329 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 76mg 25% Sodium 504mg 22% Total Carbohydrate 31g 11% Total Sugars 8g Protein 7g Vitamin C 0.1mg 1% Calcium 219mg 17% Iron 1.7mg 9% Potassium 85mg 2% Folate, total 54mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.