Sour Cherry, Sage And Pinenut Scones Recipe

Name: Sour Cherry, Sage And Pinenut Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 cup whole wheat flour; 1/2 cup polenta (or coarser cornmeal); 1 teaspoon salt; 1 teaspoon finely chopped fresh sage; 1/2 cup olive oil; 1/2 cup lebni; 1 egg; 1/4 cup pine nuts; 1/4 cup pitted sour cherry preserves; 2 tablespoons Baking powder; 1/4 cup Sugar

Servings: persons

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup polenta (or coarser cornmeal)
1 teaspoon salt
1 teaspoon finely chopped fresh sage
1/2 cup olive oil
1/2 cup lebni
1 egg
1/4 cup pine nuts
1/4 cup pitted sour cherry preserves
2 tablespoons Baking powder
1/4 cup Sugar

1
Preheat oven to 400 degrees. Mix together all purpose flour, whole wheat flour, cornmeal, baking powder and salt in a large mixing bowl. Make a well in the center, and add olive oil, sour cherry preserves, and lebni. Mix from the center outward, so that the wet ingredients are mixed together and the dry ingredients are gradually incorporated. Add a little water if it doesn't seem wet enough.
2
Spread out chopped sage and pinenuts in the center of a lightly floured work surface. Turn out dough onto surface and knead to incorporate sage and pinenuts. Don't knead too much, just enough to incorporate and evenly distribute the ingredients.
3
Cut the ball of dough in half, and shape each half into a six inch wide disc, about an inch or an inch and a half thick. Cut each disc into four pieces.
4
Bake for 15-20 minutes, until the tops of the scones are firm.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 cup whole wheat flour, 1/2 cup polenta (or coarser cornmeal), 1 teaspoon salt, and more.

Yes, Sour Cherry, Sage And Pinenut Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cherry, Sage And Pinenut Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions