How to Make Cherry Cheesecake Scones
This dish combines a beautiful cherry cheesecake with a classic scone mix to create a hybrid of two classic sweet treats. A fresh cherry compote sits on top of a biscuit base, complemented with a vanilla cheesecake filling.
So give you customers something new to try with this cherry cheesecake scone recipe.
In the how-to video below you'll see Dean Starling, Development Chef at Bristol's National Catering Equipment Centre in the UK, guide you through the steps.
How to make Cherry Cheesecake Scones
Whether you’re a fine dining restaurant offering afternoon tea or simply want to feature quality desserts, this Cherry Cheesecake Scone recipe is the perfect addition to your menu. Drawing on the classic British taste, the dish mixes it with the taste of America’s wildly popular cheesecake. Your customers will enjoy the taste of two countries for the price of one!What is the Dish?
Prep Time
20 MinutesCook Time
30 MinutesCuisine
British/AmericanMixing American-style cheesecake with the classic British scone, this delicious dessert is best served with afternoon tea. Plus, it's 50 minutes of combined prep and cooking time which is ideal for busy chefs.
Cost To Make
- Per portion: $1.86
Menu Price
Profit
- Gross profit per portion: $4.52
The ingredients below make 10 servings costing $18.60 – offering you a potential profit of $36.07. Although you may wish to offer discounts during quieter periods to tempt customers in.
Ingredients
You can really focus on the quality here as this is a relatively simple recipe with fewer ingredients. You can serve them alongside posh afternoon tea with a display of cakes, which is something customers associate with classic British dining.
If you need to use frozen cherries, make sure they are properly defrosted before you begin chopping as using wet cherries may make your mixture too wet.
You can also transform your ordinary cheesecake filling with vanilla bean and caster sugar as these ingredients make a lovely caramelised flavour.
Scone Mix
- Glacé Cherries (70g)
- Flour (350g)
- Baking Powder (x1 tsp)
- Butter (85g)
- Caster Sugar (45g)
- Digestive Biscuits (x5)
- Eggs to glaze (x1)
- Milk (100ml)
Cheese Filling
- Cream Cheese (550g)
- Caster Sugar (150g)
- Vanilla Bean (x1)
Compote Cherry
- Fresh Cherries Pitted (430g)
- Water (350ml)
- Caster Sugar (150g)
What Steps Do I Follow?
- Take 350g of self-raising flour
- Add 85g of unsalted butter and 45g caster sugar
- Chop a handful of glacé cherries
- Grate butter into the mix
- Add 1 tsp of baking powder
- Mix with your hands then add 5 crumbed digestive biscuits
- Pour 100ml of milk in the mix to bind everything together
- Remove from bowl and form the mix together
- Dust flour onto board then roll out an even surface on top
- Use a cutter to craft 8-10 scones out of the mix
- Next take a Vogue non-stick baking mat and onto a flat tray evenly distribute the scones
- With milk and egg then glaze over the top
- Place into oven and bake at 180-190 degrees for around 14 minutes
- Leave to cool for 40-60 minutes
Scone Mix
Your scones are ready, next we move onto Cherry Compote
- Take 430g of fresh or defrosted cherries (remove stalks and pips)
- Add 150g caster sugar to pan
- 350ml of water to the mix and stir
- Bring to boil and reduce down
Cherry Compote
- Place 550g cream cheese into bowl
- Add 150g caster sugar
- And 1 tsp vanilla bean
- Place into mixing bowl
- With paddle on a KitchenAid, blend all together
- Mix thoroughly to incorporate the sugars and fat. Ensure smooth consistency
Cheese Filling
Now it's time to plate everything up
What Equipment Do I Need?
Here you'll find the tools of the trade needed to replicate this scone for your menu.
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Chef Profile
Recipe: Dean Starling's American-Inspired Cherry Cheesecake Scone
"I have over 22 years' experience working around the world covering most areas of the industry.
"From Michelin-starred restaurants and hotels to cruise ships and private jets, I've honed my craft across a diverse range of environments.
"In my role as a Development Chef I love to create the recipes your customers will rave about."
Dean Starling | NCEC Development Chef
